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Cracking the Croissant Code

Christine Brown | August 14, 2023


Make the perfect croissants from scratch with this step-by-step guide.

Croissants have been making an appearance in trends and social media recently, and it’s easy to see why – with their fluffy, light butteriness, flakey delicate outer layer and versatility.

The croissant has been around since about the 17th century, and not a lot about it has changed since then. More butter has gradually been added, and the crescent-shaped, puffy pastry has become flakier over the centuries. Even with the flavor variations and different methods of rolling and twisting the dough that have come and gone as trends change, overall, the essence of the croissant has remained intact.

We asked the Hormel Foods culinary team lead, Chef Barry Greenberg, to share his process and techniques for making perfectly flaky, buttery croissants from scratch. Whether you’re an experienced baker or just an aspiring one, Chef Barry’s easy-to-follow instructions and our illustrated tips will empower you to make these classic French pastries right in your own kitchen.

“Making croissants is not as difficult as it may look or sound,” Chef says. “As with most baking projects, you do need to pay attention to the details. Take your time and plan on enjoying excellent croissants on the second day.”

Follow along with us as Chef Barry walks us through each step of the process.