Welcome to the CMB Study Hall series, brought to you by Craft to Crumb and Retail Bakers of America (RBA).
In this four-part installment, Chris Teixiera, CMB, demonstrates the process of making croissants for RBA’s Certified Master Baker Practical Exam.
In this episode, Teixeira evaluates the end product and offers some pro tips for the croissant portion of the exam.
