If you've never tried making croissants at home, maybe you should, just once. The operation of making laminated dough (dough and butter layered, rolled out and layered some more, and some more) is at once both very simple and maddeningly complex, like building a tiny house, or a few dozen of them, the components of which can melt when you touch them. Such a morning in the kitchen might be fun, and it might give you a greater appreciation for the pastry chefs and bakers who make these excellent pastries, of which there are, thankfully, not a few in this town.
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