Croissants Made with Local, High Extraction Flour :
Daisy will demo croissants, from mix to bake, using local, high extraction, bolted flour. The choice to use freshly milled, local flour, is one that positively affects our local grain economy, bakery, consumers, and the final product. And, it doesn't hurt that it also makes a killer croissant!!
Daisy Chow is owner and head baker
at Breadboard Bakery in Arlington, MA, which opened in late November 2019 with
a focus on whole grain breads and pastries. Prior to running her own bakery,
Daisy spent nearly 15 years baking at Clear Flour Bread in Brookline, MA (after
training as an electrical engineer). She's now enjoying the freedom and
flexibility of a new small business to develop and present a mix of fresh and