From Dough to Delight: layered with Resilience.
For my first blog post, I wanted to start with something both exciting and challenging croissants. Yes, I decided to tackle bakery-quality croissants @ home something I’ve never attempted before. It felt like the perfect way to kick off my blogging journey and set the tone for Bake Away the Blues. Croissants aren’t just a test of skill, they’re a lesson in patience and resilience qualities that resonate deeply with my blog’s theme.
Resilience, as it turns out, is a lot like making croissants. You start with a mix of ingredients simple on their own, much like life’s experiences at times. At first, it’s messy, even overwhelming, as the dough takes shape. But with patience, care, and a willingness to keep folding, stretching, and trying again, that messy dough transforms into something beautiful, layered, and strong.
As a food teacher, I’m no stranger to bread and pastry making. I spend my days demonstrating to students how dough works, how gluten develops, and how flavours come together. But croissants? They’re a whole new level. Laminated pastries require precision, patience, and time a perfect storm of challenges for a first-time blogger.
I spent Friday afternoon and most of Saturday rolling, folding, chilling, and repeating until I had a beautifully laminated dough bursting with potential. But then came the proofing stage an essential part of the process. The recipe called for proofing at 27°C, but I thought, “What’s the harm in bumping it up to 30°C?” Confident in my choice, I left the dough to proof. Twenty minutes later, disaster struck. The butter had melted out of the dough, leaving a sad puddle where my flaky croissants should have been. My heart sank. After so much effort, it was disheartening to see my hard work literally melt away (pun intended).
But baking, like life, is full of learning moments. Mistakes happen. What matters is how we respond. I didn’t give up. I researched, adjusted the proofing method, and approached my second attempt with a fresh mindset. This time, I used a cold oven with a pan of steaming water to create a humid environment. The results, flaky, golden, buttery croissants that made the entire process worth it. The croissants you see below are the product of that second attempt a testament to perseverance and learning from mistakes. This post isn’t just about croissants, it’s about keeping promises to myself. By putting this journey into words, I’m creating a reminder to keep going with my weekly cooks and blog updates. Life gets busy, but I want to make this space a priority a place where I can reflect, learn, and hopefully inspire others. Baking isn’t just about the end result, it’s about the journey, the lessons, and the growth along the way. So here’s to trying, failing, and trying again. Sometimes, the best things come from the hardest lessons. Have you ever tackled a baking challenge that pushed your patience to the limit? Share your stories below I’d love to hear them
