This week Maggie spoke to James Whyte from Gramercy.

Baker Gramercy brings you handcrafted breads, baked goods and superb coffee with impeccable service in Berhampore. Check out their Instagram @bakergramercy 

Cultured Croissant

Jules from Cult Wine recommends matching with a glass of Bouby-Legouge Champagne.
Bouby-Legouge which is a grower Champagne which means that unlike the vast majority of Champagne which is made by big houses that buy grapes and even finished wine, Bernard Bouby tends his own vineyard and makes and bottles his own wine himself. Its an incredibly rich, creamy, bready Champagne and is amazing value at $48.

This is the simplified home edition of the recipe we use at Gramercy. It can be a little niggly and time consuming but have a crack and see how you go! Try to keep everything cold and pick a cold day to laminate.

If you don’t have access to sourdough culture, leave it out.




– Plain flour                           540g

– Milk                                      255

– Sugar                                   60g

– Malt                                      15g

– Butter (cubed)                   100g

– Fresh Yeast                         20g (dried 8g)

– Levain (Culture)                 40g

– Salt                                       10g



Butter                                    250g


For the détrempe, combine all ingredients in a stand mixer on 1st speed for 5 mins.

Increase to 2nd speed for an additional 5 mins, if your machine starts to struggle with the dough finish by hand. Shape into a rectangle approx. 20cm by 15cm, wrap in cling wrap and refrigerate overnight.


For the Baton, soften butter slightly then place butter between to sheets of baking paper.  Shape into a rectangle approximately 20cm by 15cm and refrigerate.


Next day, the détrempe should have puffed up a little. Roll out to approx. 20cm by 30cm and place in the freezer for 10mins.

Remove butter sheet from fridge and allow to soften slightly. Super important here that the butter is pliable but not soft. You should be able to bend it slightly without it fracturing. Too soft and you will end you with a cake, too hard and the croissant may split. The détrempe and butter should be roughly the same temperature and texture when the lamination process is begun.


Remove détrempe from freezer and place butter baton on one side of it. You are essentially enclosing the butter into the détrempe as you would a page in the covers of a book.

Make sure that no butter is showing, stretch the dough where necessary and press against to encase the butter.  You should now have a détrempe slightly larger than 20cm by 15cm.


Roll détrempe out with the spine of the “book” on your left keeping the dough shape as regular as possible until it triples in length, approximately 20cm by 50cm (approx. 1cm thick). Fold one third of the dough onto itself keeping the edges lined up with each other and then fold the other one third on top of the dough that has already been folded. This is called a letter fold. Rotate the dough 90 degrees and roll out slightly and return to fridge for 20 minutes. This is the direction you will roll out the dough for the next fold.


Repeat this process two more times so that you have completed three letter folds being sure to rest in between to keep the dough cold.  This will result in 27 layers of pastry which is what create a flaky and aerated final product.


Rest the dough for another 30 minutes in the fridge and then roll out to 20cm * 100cm and around 4mm in thickness.


Using a long ruler or tape measure make an even cut along to top edge of the dough and measure 20cm down from this to make another. Now make marks at 12.5cm intervals from the bottom edge of the dough right along until the end (8 in total). In the middle of the first two marks, make an additional incision at the top of the dough and repeat marks at intervals of 12.5cm. Using a sharp knife or pizza wheel cut triangles from top to bottom.


Once you have cut your croissant make a 1cm incision in the middle of the base of each. Peel the edges to the sides of the croissant and proceed to roll the base of the triangle forward until it rests with the tip slightly underneath.


Prove your croissants at 28-30 degrees for 2 – 2.5hrs, they’re ready to bake when they look as bubbly as a babies arm. Egg wash and bake for 10-15mins at 180C or until golden brown.