Salted Caramel-Sea Butter Croissant
A flaky, buttery croissant enriched with house-made salted caramel and regional sea salt.
True French-style lamination requires chilling the dough and butter block in alternating layers to create 60–70 thin sheets of dough and fat. The butter must be pliable but firm—warmer butter breaks and ruins the layers, colder butter shatters. Made with locally sourced dairy, the butter contributes rich, grassy notes that stand up to the caramel’s depth without overwhelming it.
The salted caramel is made in small batches with sugar, cream, and regional sea salt. This ensures a balanced sweetness and mineral-rich salinity that cuts through the buttery richness. The filling is cooled and folded in before final proofing, then sealed so the layers remain distinct during baking and after slicing.
Baking demands precise heat management: a high initial blast to generate steam and lift, followed by a lower phase to set the layers without scorching. The result should shatter audibly when broken, revealing alternating bands of crisp and tender. Because the butter content is high, cooling fully on a wire rack prevents sogginess and maintains structural integrity.
