Los Angeles Magazine – 4 Chocolate Pastries To Try

February 1, 2020

Head baker and pastry chef Kelsey Brito uses the levain from her country bread to make her croissants. It “gives them a bit more flavor and allows the dough more elasticity,” she says. “The texture is crisp and flaky on the outside and soft and pillowy on the inside, with a bit of chew to it.”

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