Homepage
|
Homepage |
|
|
The art of Croissant making |
 |
The dough has been prepared and left to rise. After several hours, the making of croissants may start. |  |
| The dough is stretched out, |  |
|
| cut into stripes, |  |
|
| then into triangles. |  |
|
| The hardest part is to roll them |  |
|
| until they look |  |
|
| like beautiful croissants. |  |
|
| Ready to bake, |  |
|
 |
ready to eat. |  |
|
||
|
Homepage - Welcome - Breadmaking - The bakery - About us |
||
