Nicolas Nayener

05/14/2026

More layers 🥐 can’t get enough of them 😬

&D

05/12/2026

Endlessly R&Ding processes and recipes l.. What’s a perfect croissant after all? .. beauty’s in the eyes of the beholder 🥐🌟

04/07/2026

I had the pleasure of having Oscar at the lab this weekend.

At 16, it’s not always easy to know where you’re going in life. I’ve always been grateful for the people who exposed me to different paths early on, it helped me figure things out faster.
So whenever I can, I pass it on.

This weekend we made smoked ham & aged cheese croissants, custard & raspberry croissants, classic plain croissants, and pains au chocolat.

“- What was your favorite part of making croissants?
- Eating them.”

Good answer.

Good luck in your future endeavors, Oscar. Keep exploring, life is simpler than we think.

03/04/2026

Croissants look simpler than they are..

It starts with temperature control:
The dough temperature. The butter temperature.
Both must match perfectly to laminate clean layers without smearing.

Then comes dough structure.
The right gluten development to hold gas, resist the added-stress from lamination process, expand during proofing, and create volume without tearing the layers.

Lamination defines the crumb.
The number of layers determines texture, honeycomb structure, and even shelf-life.

Proofing is another critical step.
Temperature must allow fermentation while preserving the butter layers.

Ingredient selection matters too.
Flour strength, butter plasticity, fermentation method.

Up to the egg wash, that can make a visual impact through a successful Maillard reaction.

Adding a pre-ferment brings depth of flavor and makes the product healthier on the guts.

In the end, viennoiserie is both one of the most complex dough systems in baking… and paradoxically one of the most controllable.

Unlike sourdough, fermentation is structured, predictable, and repeatable.

Precision creates beauty. 🥐

02/20/2026

Superbe interview de l’ Ecole Christian Vabret Boulangerie Pâtisserie

Merci beaucoup 🙏

Ancien élève de CAP Boulangerie de l’École Christian Vabret, Nicolas Nayener raconte sa reconversion en boulangerie, son parcours d’Aurillac à Chicago et son message aux futurs apprenants