How Paris Bakery Boulangerie Utopie Makes Makes a Sourdough Croissant | Eater
"Founded by bakers Erwan Blanche and Sébastien Bruno after culinary school when they couldn’t find a Paris spot selling both bread and pastries that were homemade, high-quality, and affordable, this bakery makes everything in-house with an emphasis on creativity rather than rapid expansion. It’s known for brioche, baguettes, and chocolate éclairs, but the standout is a sourdough croissant — a temperamental, sourdough-based reinterpretation produced about 150–200 times daily — designed to be more bread-like: soft inside and crunchy outside, with a honeyed crumb and pronounced butter flavor that doesn’t leave greasy hands or fall apart. The bakers constantly tweak the recipe to account for weather and temperature variations to keep the product consistent, and prioritize enjoying their craft and making customers happy over growing into a chain." - Terri Ciccone
