Tomato and basil OG. The cross section shows the yellowish crumb. 100% hand laminated and rolled. Still dreaming of a dough sheeter though. For a big flavour punch, I have add chopped sun dried tomato, dried basil and tomato soup powder to the dough recipe. 50% butter ratio, 8 hours poolish ferment and 24 hours detrempe bulk ferment . . . . . . #leceleste #perth #viennoiserie #patissier #perthdesserts #perthpastry #perthisok #pastrychefsofinstagram #australia #pertheats #pastryelite #pastrychefsinaustralia #pastrychefsindia #chefstalk #sweets #desserts #pastryrevolution #insiderdessert #insiderfood #bbcgoodfood #sbsfood #ozeatingwa #pastrychef #urbanlistperth #goodfood #eater #simplistic_food #croissant (at Perth, Western Australia) https://www.instagram.com/le_celeste_patisserie/p/Bun9w35HeEv/?utm_source=ig_tumblr_share&igshid=1d5qc1tyo3nql
