Saw a baker in Asheville pull a tray of croissants at 5am and it hit me why mine keep coming out flat

Tara Barnes · 2026-09-20T02:05:03.402076+00:00

I was in Asheville last weekend and stopped at a small bakery near the river, and the baker was pulling trays out every 20 minutes or so, not one big bake. I realized I have been proofing my croissants way too long because I lump everything into one morning batch instead of spreading it out. Does anyone else stagger their bakes like that, or am I overthinking it?

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Saw a baker in Asheville pull a tray of croissants at 5am and it hit me why mine keep coming out flat | Bakers - HW Forums