April 2016 Vancouver hosted the Baking Association of Canada's Baking Congress. Handed a map and schedule as we entered I noticed that a laminating demonstration (layering butter in dough) was about to begin. Not realizing that I was about to embark on a life changing voyage I bolted to the venue leaving my husband to hobble behind and catch up. I took a front row seat and drank in every word and watched every movement as the instructor ran his croissant dough through his slick dough sheeter. The best part was that I felt I was on the right path. Later I had the opportunity to speak with David Nolan who had been demonstrating and asked if he had any advice on a short term pastry program or tour I could sign up for in France since I had "never tasted a croissant from France"
and wanted to know if I was making the grade.
" Why don't you come with us?" he asked.
" Who is 'us' and where do I sign up?" was my immediate response.
At the time VIU was offering spots for community members to join their two week tour including Brussels, Lille and Paris. I went through the application process and was one of two people accepted to join the 40 VIU students and instructors.
Day one of our journey was spent at Puratos in Brussels where I participated in a lamination workshop for the morning session. This was my first time working with others, being able to ask questions and build on my own experience. At the end of that day (the afternoon was spent playing with sourdough, but that will be next month's story) I commented to our leader Martin Barnet (Seraphina's Oven)
"If this trip is over today, I'm okay with that. I can go home now, this has been the best day of my baking career".
We toured 29 venues and indeed I tried a croissant or chocolate croissant at every opportunity. Surrounded by so many knowledgeable bakers and producers I asked questions at Lesaffre Yeast about my freezing techniques of unbaked croissants and at Europain, the world's largest baking trade show I asked about the best flour to use, on the bus I sat beside a different VIU instructor to glean any knowledge I could absorb. While touring the Musee d'Orsay I recognized Alan Dumonceaux our Canadian competitor for vienoiserie whom we had cheered on as he competed at European for World Master Baker. I boldly introduced myself and after chatting croissants he gave me his phone number to call if I had any questions he could help me with, which I definitely took him up on when I returned to my kitchen. I was overflowing with buttery joy when I came home with all the generous valuable advice and encouragement I had received.
And how do my croissants compare to the dozens I tried in Europe?
Ultimately it is the customers who decide.
First in line almost every week is Frieda with her list for herself and friends, 6 chocolate almond croissants, 1 Oh Dear and a few other treats.
Later Mary strolls in after patiently waiting in line and having already seen her I have her 2 butter croissants already bagged.
Then there are Paul and Sue. Since at least 2016 Paul came every week for his 7 chocolate croissants and in recent years his wife Sue would leave him in bed Saturday mornings while she shopped. At 96 Paul passed away this past December and Sue now sends a kind young neighbour as her designated shopper a few times a month carrying on the tradition of keeping chocolate croissants at the ready for her breakfast and any company.
I must be doing something right.
