Achieving perfect, flaky, buttery layers that are so representative of croissants can seem like an impossible task if you don’t bake often. But the trick to a great croissant lies in a carefully calculated process of folding dough with a layer of cold butter repeatedly back onto itself. If you can fold a simple letter into thirds, then you can likely make a great croissant. Food & Wine’s guide takes you through the steps one by one to make sure you master the skill. Now you can have fresh, homemade croissants every weekend. 

Most Recent

Almond Crescents

Dorie Greenspan’s Eastern European–inspired cookies, sometimes called kipfel, have the perfect buttery crumb and a nutty bite from almond flour. For the holidays, we dust them with confectioners’ sugar, but they are also great dusted with granulated sugar and eaten year-round.  Slideshow: More Almond Recipes
Read More


High-fat, European-style butter is the key to these high-rising and delicious croissants. Slideshow: How to Make Croissants
Read More