Masa’s Signature Croissants

Here at Masa Bakery, the making of this French classic is the art of crafting buttery, soft and flaky croissants. Our signature croissants are a labour of love, made with organically sourced Indian Heirloom wheat flour and artisanal crafted butter. Our commitment to excellence extends to our commitment to quality, and that's why we use only the freshest ingredients; locally sourced free range eggs, pure sugar and a touch of unrefined sea salt. the perfect croissant is born- a golden, buttery and flaky exterior that gives way to a light and airy interior.

Behind the scenes; Croissant folding techniques

Our artisan bakers take pride in mastering the delicate art of folding techniques, a tradition passed down from our founder. They skilfully fold and turn the dough to create countless layers; where in these series of precise folds, each layer contributes to the pastry's irresistible texture and buttery richness. From the initial roll to the final bake, our bakers infuse passion and skill into every fold, ensuring that each croissant is crafted with care. This process creates the unmistakable layers that define the perfect croissant!

Tips for Achieving Flaky Layers in Croissants

For us, achieving flaky layers in croissants is not just a skill; it's an obsession. And we know that baking leads to obsessions, so we're excited to share our expert tips with fellow baking enthusiasts. The key to our signature flakiness lies in the meticulous layering technique. The precise folding and rolling process is crucial; patience is a virtue here. Allow the dough ample time to rest between folds, permitting the butter layers to mix with the dough, resulting in that sought-after airy and flaky texture.