Crafting the perfect croissant is a labor of love and an art form that I, Luc, take great pride in. In my bakery, Breaking Bread, nestled in the picturesque city of Pokhara, Nepal, I merge the traditional French technique with a touch of Belgian finesse and local Nepali ingredients, aiming to serve not just a pastry but an experience.

The Art of Croissant Making

Ingredients:

• High-quality flour: The base of any good pastry.
• Water and milk: For tender dough.
• Sugar: To feed the yeast and add a slight sweetness.
• Salt: For flavor.
• Yeast: For leavening.
• High-fat butter: The key to those flaky layers and rich flavor.
• Love and patience: Essential ingredients in every baker’s kitchen.

The Process:

1. Detrempe (Dough): The journey begins with mixing the dough (detrempe), which is a simple blend of flour, water, milk, sugar, salt, and yeast. This mixture is gently kneaded until smooth and elastic but not overworked.
2. Butter Block: The essence of a croissant’s flakiness lies in the butter block. Using high-quality butter is non-negotiable. It’s pounded into a flat sheet and then enveloped within the dough in a process called lamination.
3. Lamination: This is where the magic happens. The dough is methodically rolled and folded to create those distinct, buttery layers. Precision and temperature control are crucial – the butter must remain pliable yet cold.
4. Shaping: Once laminated, the dough is cut into triangles and then shaped into the iconic crescent form. Each croissant is rolled with care and attention, ensuring the perfect shape for rising.
5. Proofing: The shaped croissants are then left to proof. This step is vital as it allows the dough to rise and the layers to separate, setting the stage for the final transformation in the oven.
6. Baking: Baked at a high temperature, the croissants puff up, their layers separating to create that quintessential flaky texture. The outside turns a deep golden brown, while the inside remains tender, buttery, and airy.
7. Finishing Touch: A simple brush of egg wash before baking gives them a beautiful shine and a richer color.

The Belgian-Nepali Twist

While the technique is deeply rooted in tradition, I like to add a personal touch to my croissants, inspired by my Belgian heritage and my love for Nepali culture. Whether it’s incorporating local Nepali honey into the dough for a subtle sweetness or serving the croissants with a side of homemade jams made from local fruits, each croissant tells a story of cultural harmony and culinary passion.

Enjoyment

At Breaking Bread, each croissant is a symbol of the journey I’ve embarked on, from Belgium to Nepal, bringing together the best of both worlds. Enjoyed with a cup of coffee as you gaze out at the stunning views of Pokhara, it’s more than just breakfast; it’s an experience—a moment of joy, peace, and connection.

This dedication to quality, tradition, and innovation is what makes Breaking Bread more than just a bakery; it’s a place where cultures converge, friendships are formed, and every bite tells a story. Welcome to Breaking Bread, where every croissant is a masterpiece waiting to be savored.