Croissants are not easy to make. There’s a magic to rolling, then folding cold butter into a fermented dough, transforming that substance into an airy, crisp delectable layered bread. Stuck at home with the quarantine led me to do some research on croissant baking techniques, then putting them into practice. The end result is my micro-bakery is back, re-birthed through laminated dough.  I now find myself making them daily for an adoring audience who delight in the crisp airy crumbs.