That bakery in Portland used a blowtorch on their croissants

Watched a baker at Tabor Bread hit a tray of day-old croissants with a propane torch for 10 seconds each and they came out flaky and hot like fresh from the oven, has anyone else seen this trick work?

2 comments

2 Comments

thomas_scott2d ago

Hell yeah, that trick is legit. I saw a baker in Seattle do the same thing with stale croissants and they came out crispy and warm just like you described. It's wild how a little direct heat can breathe life back into old pastry.

victor_butler502d ago

Bet you could throw an old shoe in there and it'd come out tasting like butter. Just don't try it with anything that's got mold on it unless you want a science experiment.