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The bakery on Mulberry St in Manhattan charges $9 for a plain croissant and now I get why
Was walking through Little Italy last month and ducked into this tiny bakery on Mulberry St just to get out of the rain. There was an old guy in the back rolling dough by hand and he had maybe 40 croissants proofing on sheet pans, all of them looking identical. I paid $9 for one and it was honestly the best thing I ate all trip, so when I got home I tried to make them myself. My third batch came out flat and greasy because I rushed the lamination and my butter was too warm. Is it worth buying a marble slab for this or am I just wasting money chasing something I'll never get right at home?
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