Croissant photography food styling

Sourdough croissant. By Sylvain Vernay.

At Lune, like everything else we do, almond croissants are not exactly made the traditional way. Classically, an almond croissant will be flat, and I hate to say it, often rather sad looking. The old-school way to make almond croissants is to bake them between two trays, such that they are squashed during their second bake. This seemed like madness to me — why would you want to lose the definition of all those beautiful layers, and in the process, the crunch and flake of that buttery pastry…

WHAT'S ITALIANDIPITY? It's not always easy to use words to describe eagerness, emotions and feelings; there's a tendency to become banal and to use the limits of meaning to explain concepts that have no limits at all. ITALIANDIPITY IS ... ...

Croissants photography and styling.

This three-day version of my Classic French Croissant is the real deal! There are no shortcuts, but you will achieve the closest thing to real French Bakery Croissants (if not the same). The three days necessary for the process offers the proper time for the dough to develop, relax and build a rich complexity in taste and texture. A great weekend project, worth every effort and minute! In comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest…

The project is for Buttery Cafe & Cafe, a Parisian vibe shop located in Sai Gon, Vietnam. This capture all signature Pastry, Patisserie & Brunch with a luxury European concept.