It’s been awhile since I’ve done croissants at home. My wife had purchased rose powder to use for some sort of facial mask and suggested inadvertently that I make rosé croissants, which are a thing I guess?. At first I rolled my eyes at the idea, I much prefer classic croissants. I gave into the request and even put some dried rose flowers into the lamination butter block, and at the end brushed a simple syrup imbibed with rose water. Spur of the moment as this batch was they surprisingly enough were very good. Even though a few were misshaped, but still delicious nonetheless. Now I have requests for matcha tea ones, but in between I’m doing the classic croissants with a few different types of flour, keep your eyes open.