Pane Dolce

Like all chefs (and business owners), I can’t stand waste, but waste is what you inevitably get when you make croissants. Because of the way they are shaped and rolled, there will always be less-than-perfect-looking ends. Instead of throwing them away, we use that rich, yeasty dough to make the starter we use for the next day’s croissants. However, it doesn’t take much of this dough to start a batch of croissants, so I still had excess that was going to waste.

This kept nagging at m