Why Toronto Croissants Will Never Be As Good As Parisian Ones

Over the summer, I toured around France and on my last day I took a four-hour croissant-making class at <a href="https://www.patisseriealacarte.com/" rel="noopener ugc nofollow" target="_blank">Pâtisserie à la Carte</a> in Paris, in a true pastry-making laboratory. The goal was to create a light, crispy outside, with a melt-in-your-mouth inside, and that I did. However, that shit ain’t easy. I recently read an article titled 5 Activities To Help You Gain Arm Muscle and four out of the five suggestions required being at the gym. Yet, I discovered a way to get those toned, Jada Pinkett-Smith arms by staying in the kitchen—it’s by making croissants from scratch! The process of ‘laminating the dough’ requires consistent kneading and rolling and folding, within a timely fashion, because the temperature of the dough, the butter and your hands can either make or break the croissant layers. <a href="https://deepiharish.medium.com/why-toronto-croissants-will-never-be-as-good-as-parisian-ones-af99913ea7d4">Click Here</a>