Definition
What is a laminated croissant?
A laminated croissant is made by folding cold butter into yeasted dough again and again, so the dough bakes into hundreds of thin, flaky layers with a soft, honeycomb interior. At Standard Baking Co., lamination is part of daily production: the same laminated dough becomes croissants, pain au chocolat and the morning bun, which is rolled with brown sugar and cinnamon. The result is a pastry that shatters at the edges and stays tender inside, baked on Commercial Street each morning and sold until it runs out.