Accidentally made 200 croissants for a farmers market and now I prep way different

I do weekend markets near Reno and last Saturday the organizer double booked my stall with a pastry truck. Instead of fighting it I baked double my usual batch on Friday night, like 200 croissants from scratch. Turns out they froze fine on sheet trays and baked off perfectly at 4am, which I never woulda guessed. Now I'm wondering if anyone else pre-freezes shaped dough for big events or do yall just accept the 3am start time?

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1 Comment

vera_sanchez12d ago

Read a bakery blog that said the same trick, saved my back too.