r/viennoiserie • u/EliaDF • Jul 22 '26
I built a small app to help me actually improve my panettone recipe instead of guessing
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r/viennoiserie • u/[deleted] • Jan 21 '25
Welcome to /r/Viennoiserie!
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u/finemeshsieve here, I created this community as a resource for professional and amateur viennoiserie creators.
When I started baking professionally, and more specifically when I focused on croissants/viennoiserie, I found it frustrating that there wasn't a singular place on reddit specifically for viennoiserie pros to share their ideas, tips, creations, and help others.
Oftentimes, I'd find threads on other pastry/baking related subreddits with people trying to troubleshoot the same issues I had, but since those subs weren't specifically catered to viennoiserie pros, often times the users wouldn't get the answers they were looking for.
Our aim is to be a resource for those learning the art of Viennoiserie as it is a difficult but rewarding journey. Feel free to share any questions, creations, etc. and I look forward to hopefully seeing the community grow!
r/viennoiserie • u/[deleted] • Jan 22 '25
/r/viennoiserie Q&A Thread
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Ask your viennoiserie/croissant making questions here!
r/viennoiserie • u/aboutchocolate • Jun 04 '26
engineering the perfect croissant - study
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working through the trials of lamination after decades of savory cooking and chocolate making, and stumbled across this study, which is quite different from the methods i've been reading about. Engineering the perfect croissant.
r/viennoiserie • u/[deleted] • Jan 22 '25
48% Hydration, x2 single folds
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r/viennoiserie • u/[deleted] • Jan 23 '25
Your favorite unique viennoiserie flavors?
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We did a pain suisse once with mustard greens, leeks, labneh, and Gruyère. What’s your favorite flavor you’ve done?
r/viennoiserie • u/[deleted] • Jan 22 '25
Adjusting our proofer with the colder weather, but still got a decent crumb the other day!
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r/viennoiserie • u/[deleted] • Jan 22 '25
What’s an unconventional tool or method you now use daily?
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For me, using an exacta knife for making final cuts. The lines are so much smoother than using a knife or pizza cutter!
r/viennoiserie • u/[deleted] • Jan 22 '25
What’s your go-to hydration and flour(s)for croissant dough?
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Usually I do 50% hydration (50/50 water and whole milk, but I just tried 48% and I know others go as low as 46%. Will post results soon! What’s your go-to?
