An assortment of laminated pastries from Ken’s Artisan Bakery | Michelle Lopez / EPDX
There’s no shortage of creativity when it comes to Portland’s pastry scene. This is the city that birthed cereal-topped donuts and foie gras profiteroles, after all. But classics are classics for a reason, which is why this map focuses on buttery, flaky croissants.
Croissant dough is made by rolling and folding together yeasted dough with sheets of butter multiple times to create layers; this process is called lamination. In the oven, the butter melts and creates steam that leavens the dough and gives the croissant its signature airy and flaky
→ Continue reading at Eater