Posts Tagged ‘The Market on Holly’

Almond Croissants | The Best Almond Croissants in LA

Of all the breakfast pastries in all the world, I would have to say almond croissants are my absolute favorite. True story!

The soft buttery folds of dough, the flaky crust that shatters with each bite, the nutty sweetness from the gooey decadent filling, the taste and fragrance of almond – I love everything about almond croissants. And a good almond croissant is so hard to find, why is that? So often the are either dry, chewy, too soft or too sweet. When they are bad they are really bad. But when they are done right there is nothing that can compare to the perfect almond croissant. It is probably all the butter that makes them oh so good and I’m okay with that.

Having recently learned how to make these gems from scratch and having baked them almost daily for a month I am an even bigger fan girl of almond croissants. Sure it takes an incredible amount of work. Sure my arms were bruised from rolling out the dough and then folding the dough and then rolling it again. But knowing the delicate and intricate process of making croissants made me appreciate them even more. While it is nice to have your favorite cafe to pick up a morning croissant from, it can be very satisfying to make them for yourself. So here is your chance. A complicated and maybe confusing recipe below, go ahead and give it a try. You will feel rewarded  when you pull out those golden brown croissants from the oven and sit down with a cup of coffee and enjoy one hot and fresh from the oven!

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Baking at The Market on Holly

I’ve been doing a lot of baking lately. And I’m not talking about the usual holiday-season baking or muffin baking I do regularly. No, I’ve become a real, professional baker.

I wake up at 4am. I’m in the kitchen by 5. Croissants are proofing by 6, and all of the morning’s baked goods are ready by 7.

I’m not going to lie. It is excruciatingly hard to wake up so early and get working. But it is a labor of love. A laborious, labor-intensive labor of love. And why would I put myself through this? Well, I happen to be a big fan of the Market on Holly in Pasadena (if you haven’t checked out this lovely cafe it should be on your list of things to do). I also happen to think that their croissants are some of the best in the city. And I love their wonder bars and cinnamon rolls and lemon cakes. So when I was given the opportunity to bake there for the month my answer was, of course, yes!

So my last few weeks have been filled with intensively learning everything from their pastry chef. She is now away for the holidays and I am taking everything she has taught me and baking for the Market on Holly until the new year. Here are a few things I’ve learned from baking in a commercial kitchen…

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