My first foray into baking was making croissants. I think Tartine Bakery in San Francisco does the best ham & cheese croissant I’ve ever tasted and they were generous to create a recipe book for me to use. Making laminated dough is an involved process, but for some reason I love it. And it’s so satisfying to see all those layers once they are rolled up and waiting to go in the oven!
Starting out with one of the more difficult pastries gave me confidence to explore other types. I also really enjoy making choux pastry as well as galette and brioche doughs. And I just can’t get enough of that yeasted dough scent!