Broyt Baking’s introducing bicolor croissants this weekend


Jordan Palmer, Chief Digital Content Officer

Pesach is over, and Jews worldwide are back to eating Chametz, or any food product made from wheat, barley, rye, oats or spelt that has come into contact with water and been allowed to ferment and “rise.” But, St. Louis Jews are in for a special treat, because this weekend Broyt Baking is baking “bicolor croissants.”

Up until now, I believed Mitch Furman baked two things pretty darn well, Challah and Babka. In fact, I’ve described his creations as  “food beautiful,” and yes that’s a thing.  But, it looks like he’s added a third to the list. Now it’s time to dive in and check out his newest flaky creations.

Broyt Baking’s bicolor croissant

There are a variety of techniques used in making beautiful croissants today. Quite a few bicolor croissants are made by joining sheets of croissant dough with a thin colored and sometimes flavored layer of dough.

“Our Bicolor Chocolate croissants involve joining a regular sheet of croissant dough with another layer infused with cocoa. Our Bicolor Raspberry joins croissant dough with a layer infused with raspberry powder. And so on,” said Furman. “We also make chocolatines (pain au chocolat) from the bicolor dough which, when scored just right, make for lovely patterns in the baked dough.

Furman’s croissants are made with grass-fed European butter and fresh yeast and are hand laminated for the flakiest, richest, and most delicious croissants they can make.

“So far we have done a few runs of Chocolate and Raspberry but we’re always experimenting with new colors and flavors. We’re also experimenting with new techniques to continue upping our game with colorful, beautiful laminated pastries,” said Furman.

Broyt Baking’s chocolatines

For now, Broyt Baking will have chocolate and raspberry croissants and chocolatines available weekly and they will roll out special colors and flavors when applicable, in addition to their plain croissants. Right now Furman and his team are baking croissants and chocolatines fresh on early Friday afternoons and again Saturday mornings.

“We will also be making bicolor Croissant Amandes (croissants loaded with rum syrup and sweet almond filling, rebaked and topped with sliced almonds and powdered sugar) most Saturdays. It’s a traditional French method for utilizing hours-old croissants which have a very short shelf life,” said Furman.

I’ve gained 5 pounds just writing this story.

You can find Broyt Baking at 67 Forum Shopping Center Dr., Chesterfield, MO, United States, Missouri