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 Teixeira, CMB, demonstrates the process of making croissants for RBA’s Certified Master Baker Practical Exam.
This episode focuses on the lamination and sheeting stage.
Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”
Caitlin Woods, baker at Country Bird Bakery, mixes up a batch of baguette dough during her shift at the bakery.
Cat Cox, owner of Country Bird Bakery in Tulsa, OK, discusses the importance of building the bakery’s menu around seasonal produce from local farmers.
