I finally did it. I followed the recipe in Le Creuset Cookbook: A Collection of Recipes From Our French Table and made French Croissants from scratch.

Despite a brief period of cold, creeping self-doubt around the third touch and go, dicey repeat of “roll dough out into a 8″x12″ rectangle and fold into thirds like a business letter” I feel this bake went extremely well.

I started the dough on Friday afternoon which required overnight refrigeration. I worked the dough throughout the morning Saturday, alternating between rolling, folding, and chilling again and again. Next came cutting rolling, forming, then leaving to rise until doubled in size. Lastly this recipe called for brushing the top of each croissant with a wash of whole milk and egg yolk just before baking, resulting in the distinctively shiny, golden exterior classic croissants are known for.

I baked the croissants late Saturday afternoon and woke up this morning, Sunday, excited to make myself a small breakfast and tuck into a new book for a couple of hours.

I’ve just started reading the book Real Life, a novel by Brandon Taylor which was a finalist for the 2020 Booker Prize and is so far bright, relatable, and poetically descriptive.

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This is my ideal Sunday morning: bundled against the chill in a warm blanket, feet decked in colorful hand-knit wool socks, good candles burning, jazz records playing softly in the background, pecking at a tasty spread while reading a good book–unaffected by the snow falling gently outside.

I hope you are currently spending your Sunday nestled someplace equally cozy xx Bette