My croissant journey over the past month!

**My Croissant Journey: A Month of Pastry Perfection**

If you had told me a month ago that I’d spend 30 days obsessing over croissants, I would have laughed and shrugged it off. Croissants, those flaky, buttery pastries that seem to effortlessly steal the show at any breakfast table, always seemed like something reserved for professional bakers or Parisian cafes. But here I am, one month later, reflecting on my *croissant journey*, a delicious yet sometimes frustrating adventure that led me to newfound respect for the art of baking.

From the very first doughy mishap to the final golden-brown, flaky masterpiece, my month of baking croissants has been filled with lessons, delicious rewards, and a deeper appreciation for this iconic pastry.

### The Beginning: A Spark of Curiosity

It all started with a simple craving. After enjoying a warm, buttery croissant at my favorite local café, I thought to myself, “I bet I could make these at home.” Little did I know, this seemingly innocent thought would spark a full-blown obsession. I scoured the internet for recipes, watched endless YouTube videos, and read up on the history and techniques of making croissants. The more I learned, the more intrigued I became. The complex process—layering dough and butter, rolling, folding, and chilling—seemed like a rewarding challenge. I was ready to dive in.

### The First Attempt: A Flaky Disaster

I dove right into my first croissant attempt with high hopes. Armed with flour, butter, yeast, and a trusty recipe, I was ready to tackle the delicate art of croissant-making. But, as it often goes in the world of baking, things didn’t go exactly as planned.

I spent hours rolling out the dough, folding it, chilling it, and rolling again. But when I finally baked my first batch, I was greeted with… well, let’s just say they weren’t quite the golden, flaky beauties I had envisioned. They were dense, uneven, and, unfortunately, a bit on the greasy side. They still tasted buttery, but the texture left much to be desired.

I realized this wasn’t going to be an “easy bake.” Croissants aren’t just about following a recipe—they’re about patience, technique, and understanding the dough. And so, I went back to the drawing board.

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