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Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.
Moving from a cottage bakery in a residential garage to a brand new commercial bakery takes serious effort and dedication. See the full-scale transformation from the last garage bake all the way to the new commercial bake.
Sourdough is a process and croissants are no different. With a new 83% butter, the rules for lamination have changed and the process continues to evolve.
Lamination is the critical step in croissant making where butter and dough are folded over and over again, through a sheeter, to create the delicate thin layers and honeycomb pattern in a croissant.