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It's not a batch, it's a book

Croissants are one of the most ubiquitous pastries in the United States.

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Most of us aren’t too intimidated when we see a croissant in front of us. The French word doesn’t trip us up, even if we use (like most of us do) a hard “r” to say “crrrrroissant” instead of the French “kwahssonh.” These pastries typically aren’t alien and strange to us either. Grocery stores even carry prepackaged boxes of croissants on their shelves.

At best, some of these croissants are merely passable. They might have a marginally good flavor, but they don’t take you to “that next level” like an excellent pastry should. Because truly excellent croissants (like the ones we make at Pistacia Vera) have flaky, buttery layers that straddle the divide between density and lightness. In fact, they are both dense and light. Filled both with near-infinite folds and an airy fluffiness.

Their deliciousness derives from both their flavor and their texture.

We create these light and airy and dense folds before we even separate the dough into individual croissants. We spread the dough thin, we add a sheet of butter to the center, and then we fold it like an envelope. Through the sheeter (a large contraption that both spreads the dough and retains its layers) the dough goes, once, twice, and once more. And what we call this dough reflects these many layers. Because batches of croissant dough aren’t called batches.

They’re called books.

And they’re not just any books either. These are books that take you a good long while to read. Think Anna Karenina, Ulysses, The Brothers Karamazov. Classics filled with thousands of pages, just as croissants are classic pastries filled with thousands of layers.

If you stop by Pistacia Vera for one of our croissants (including our savory ham and cheese or rye croissants), you’re sure to appreciate the many layers that comprise these familiar yet incredible pastries.

And now, you can appreciate that each one came from a many-layered book.