For this Sunday’s post, I made croissants from the Flour cookbook p.93. The croissants were very challenging. They took three days of work because they had to chill for several hours before rolling out and creating all of the layers. They are known to be hard the first few times you make them. They turned out ok but were not as crunchy and puffy as normal. I decided to add a chocolate drizzle to the croissants. People liked them so much all 20 were gone in two days. I didn’t realize it at the time, but we have a convection bake setting that is known to be especially good for making croissants. I will have to try that next time.