MARCH 04, 2014
An amazing amount of time and effort is put into the making of a batch of croissants -- makes you want to savor every bite!
To counteract the growing trend in machine-made and frozen pastries, Anne Ng and Jeremy Mandrell established Bakery Lorraine. In "The Audacity of the $4 Croissant" from PKN San Antonio Vol. 11 Anne and Jeremy share their passion for artisan pasteries, explain the time-consuming process that goes into creating the perfect croissant, and give us some insight into the world of mass-produced psuedo-croissants.