Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.