L'Atelier Bakery is a boulangerie and a patisserie where you can enjoy authentic, homemade Parisian treats and learn to make them too!
"We're called L'Atelier because it means workshop," explains owner Julie Brami.
The bakery is tucked away on Krams Avenue in Manayunk.
The front part is a little shop of sorts, where you can preorder and pick up goodies every Friday.
"We have multiple kinds of breads and pastries," explains Brami.
They also have imported coffee, French sea salt, olive oil and more.
Walk into the workshop, and you can learn to make some of France's most famous pastries and breads.
"We do classes on croissant, baguette, sourdough, and more and now we're expanding to add bistro nights," say Brami. "We all cook a three-course meal together, and we sit down and enjoy it family style."
Brami moved to Philadelphia nine years ago and had a bit of a career renaissance.
"I went from banker to baker," she laughs.
She opened L'Atelier in November after training at the prestigious Le Cordon Bleu Paris.
Now, she's teaching us how to make a croissant.
It does take patience and precision, but it's an art and she's sharing the recipe with Action News.
If you would like to learn from Brami, CLICK HERE for more information about attending a class.
Classic French Croissants Recipe from L'Atelier Bakery:
* makes 6 croissants
Ingredients:
- 250g T45 flour
- 6.5g salt
- 10g fresh yeast
- 30g sugar
- 25g dry butter
- 80g water
- 50g milk Butter Block (for lamination)
- 125g dry butter
Directions:
Day 1: Prepare the Détrempe (dough)
1. In a mixing bowl, combine flour, salt, sugar, yeast, water, and milk
2. Mix on low speed for five minutes until a rough dough forms
3. Add the 25g butter and continue mixing on high speed for seven minutes, until the dough is smooth and elastic
4. Check for windowpane development
5. Shape into a ball, wrap, and refrigerate overnight.
Day 2: Lamination & Shaping
1. Prepare the Butter Block
- Shape the 125g butter into a thin, even rectangle (firm but pliable)
2. Enclose the Butter
- Roll the dough into a rectangle large enough to encase the butter
- Place the butter in the center and fully enclose it
3. Lamination
- Roll out the dough and perform: 1 double turn (book fold) and 1 single turn (letter fold)
- Rest the dough in the fridge as needed between turns to keep it cold and relaxed
4. Rolling and Cutting
- Roll the dough into a rectangle approximately 12" x 12"
- Cut into 6 triangles (each approx. 3.5" base x 12" height)
5. Shaping
- Gently stretch each triangle
- Roll tightly from the base to the tip to form croissants
- Place on a tray with the tip tucked underneath
Proofing
Proof for 2 hours at 82F (28C) with 80% humidity, until well-risen and jiggly
Baking
Bake at 340F (170C) for 18 minutes, until deeply golden and evenly baked