A customer in my old shop taught me something about butter I still use

This was maybe ten years back, at the small bakery I ran in Greensboro. An older lady came in every Tuesday for a plain croissant, always at 10 AM. One day, she asked if I was using European butter. I said no, just the regular stuff from the store. She looked at me, real quiet, and said, 'The water is the enemy. Your butter has more of it.' She didn't buy anything that day, just left. I got some of the good butter the next morning and tried her batch method. The difference in the lamination was crazy. The dough felt cooler, the layers were sharper. I never saw her again, but I think about her every time I open a new block. Has anyone else had a simple tip from a stranger just click like that?

2 comments

2 Comments

leor372mo ago

Ever wonder where that lady learned it?

patricia_king232mo ago

My aunt does the same thing, drives me crazy every holiday.