Report · PAS-02
Speciality report: Flour Street Bakery
Rev. A
- Subject
- Croissants & viennoiserie
- Prepared by
- Flour Street Bakery
- Section
- Pastries
- Status
- Verified
1.Summary
Good croissants take time. Our dough is mixed on day one, laminated with cultured French-style butter on day two and shaped, proved and baked early on day three, giving 27 crisp, honeycombed layers that shatter when you bite in.
2.Procedure
- 2.1Pop in from 7am, or pre-order online by 2pm for the next morning
- 2.2Everything is baked on site overnight from 4am
- 2.3Collect from the counter, with your name on the bag
- 2.4Anything left at closing goes to a local food charity
3.Findings
| # | Result | Status |
|---|---|---|
| 3.1 | Three-day process with cultured butter | Pass |
| 3.2 | Classic croissant and pain au chocolat | Pass |
| 3.3 | Almond, ham-and-cheese and seasonal fruit Danish | Pass |
| 3.4 | Twice-baked almond croissants on Sundays | Pass |
| 3.5 | Frozen bake-at-home boxes | Pass |
4.Notes & limitations
- 4.1Best eaten the day they're baked; reheat for 4 minutes at 180°C
- 4.2Boxes of 12 for offices with a day's notice
- 4.3Contains butter, egg, milk and gluten
Flour Street Bakery
Signed on behalf of our bakers
