{"id":8532,"date":"2026-01-29T16:13:04","date_gmt":"2026-01-29T16:13:04","guid":{"rendered":"https:\/\/baixas.es\/?p=8532"},"modified":"2026-02-02T11:24:28","modified_gmt":"2026-02-02T11:24:28","slug":"artisan-butter-croissant-baixas-recipe","status":"publish","type":"post","link":"https:\/\/baixas.es\/en\/artisan-butter-croissant-baixas-recipe\/","title":{"rendered":"The Art of the Artisan Butter Croissant: History and Secrets of the Baixas Recipe"},"content":{"rendered":"\n

There are aromas that have the power to stop time. The smell of butter melting in the oven, that promise of a perfect crunch and a soft, airy interior, is the hallmark of a good artisan butter croissant<\/strong>. At Baixas<\/strong>, the croissant is not just pastry; it is a piece of craftsmanship made of flour and time.<\/p>\n\n\n\n

Today we want to open the doors of our bakery to share with you the story of this icon and, for the first time, reveal the technical structure that makes our croissant unmistakable.<\/p>\n\n\n\n

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Butter croissant<\/a><\/h2>\n\n
\n\t\t\t\t\t2,25€<\/span><\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n\n

Classic delight, made with light and crispy puff pastry, rich in high-quality butter.<\/p>\n\n\n\n

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Buy Now<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

From Vienna to Paris: A Legendary Journey<\/strong><\/h2>\n\n\n\n

Although today it is the undisputed symbol of French pastry, the croissant originated in Vienna. Legend has it that it was born in 1683, when Viennese bakers, working in the solitude of the night, raised the alarm during the Ottoman siege of the city. To celebrate the victory, they created a crescent-shaped roll (H\u00f6rnchen<\/em>), emulating the symbol of the Ottoman flag.<\/p>\n\n\n\n

It wasn\u2019t until Marie Antoinette, Austrian by birth, introduced the Kipferl<\/em> to the French court that this roll began its evolution. However, the artisan butter croissant<\/strong> as we know it today\u2014with its perfect puff pastry\u2014is a Parisian innovation of the 20th century. It is this tradition of excellence that we uphold and perfect every day at Baixas.<\/p>\n\n\n\n

The Alchemy of Ingredients: The Baixas Recipe<\/strong><\/h2>\n\n\n\n

A great croissant starts with the rigorous selection of raw materials. In our recipe, there are no secrets, only extreme quality and precise proportions. To achieve the characteristic texture and flavor of the Baixas croissant<\/strong>, we use a precise blend of Bagatelle flours (T45 and T65) and a very high percentage of premium butter.<\/p>\n\n\n\n

Below, we detail the composition of our sourdough for artisanal production in our bakery:<\/p>\n\n\n\n

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  • Sugar 870.06 g \/ 4.25%<\/li>\n\n\n\n
  • Salt 214.3 g \/ 1.05%<\/li>\n\n\n\n
  • White Bagatelle T45 Flour 6857.6 g \/ 33.47%<\/li>\n\n\n\n
  • Black Bagatelle T65 Flour 1714.4 g \/ 8.37%<\/li>\n\n\n\n
  • Yeast 120 g \/ 0.58%<\/li>\n\n\n\n
  • Milk 4714.6 g \/ 23%<\/li>\n\n\n\n
  • Butter 6000 g \/ 29.28%<\/li>\n\n\n\n
  • TOTAL 20491 g \/ 100%<\/li>\n<\/ul>\n\n\n\n

    As you can see, butter represents nearly 30% of the total weight<\/strong> of the formula. This guarantees that unmatched milky flavor and a perfect melt-in-the-mouth experience.<\/p>\n\n\n\n

    The Process: Where Technique Surpasses the Recipe<\/strong><\/h2>\n\n\n\n

    Having the ingredients is just the beginning. The magic of the artisan butter croissant<\/strong> lies in the “tourage” or lamination. At Baixas, we follow a meticulous procedure to ensure perfect puff pastry:<\/p>\n\n\n\n

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    1. The Dough Block:<\/strong> We work with dough blocks (pastons) weighing 2,415 g, to which we incorporate 1,000 g of butter for lamination.<\/li>\n\n\n\n
    2. The Folding:<\/strong> The layer structure is achieved through a precise technique: we perform 1 double fold and 1 single fold<\/strong>. This creates the thousands of thin layers that separate during baking.<\/li>\n\n\n\n
    3. Controlled Fermentation:<\/strong> Patience is key. Our croissants ferment for 3 hours at 29 degrees Celsius<\/strong>. This gentle heat allows the yeast to work slowly, developing complex aromas without acidity.<\/li>\n\n\n\n
    4. Thermal Shock and Baking:<\/strong> Before entering the oven, we cool the pieces to 15 degrees and glaze them to achieve that characteristic golden color. Finally, they are baked at 175\u00baC<\/strong> for about 7 minutes, a precise heat blast to crystallize the crust while keeping the interior moist.<\/li>\n<\/ol>\n\n\n\n
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