Had a farmer's market baker tell me my croissant lamination was way off last Saturday

He said I was pressing too hard with the rolling pin and crushing the butter layers, which explained why my pastries always came out flat instead of flaky, and now I am wondering how many other bad habits I have that nobody has pointed out to me yet.

2 comments

2 Comments

joel_patel1mo ago

Same thing happened to me with pie dough, one tiny fix changed everything overnight.

morgan3161mo ago

Honestly I used to think people were just being overly critical about baking technique, like who cares if your layers aren't perfect as long as it tastes good. But then I tried one of those super flaky bakery croissants after months of making my own sad flat ones and it clicked. That baker probably did you a huge favor because now you know exactly what to fix instead of guessing. I had a similar wake up call last year when someone told me I was overworking my pie dough and that's why it was tough. It's wild how one small habit can mess up the whole final product without you realizing. Now I'm always asking for honest feedback because it saves so much trial and error.