Baking croissants at home can be a daunting task, but with
Sarabeth Levine's recipes and these step-by-step instructions, you'll be baking them like a pro. They really need to be eaten the day they're baked, so plan ahead. The dough can be made four days ahead and frozen, so on the day of your get-together or brunch you'll just need time for shaping, proofing and baking.
