Runners are an interesting breed. Throw us together on a Saturday night and there may be whiskey and push-up contests. In the mornings, long runs leave much time for vocal introspection — no thoughts, no subjects are off limits. There’s the usual catch-ups of the previous evening or week, soul-bearing conversations of life and love, (literal) potty humor, and, of course, what we’d like to eat when the miles are finally at an end — or, in many cases, often after running past the wafting aroma of crispy bacon from a corner deli 10 miles into a 20-miler, right at that very moment. And thus, it was on one of those runs, several months ago, that a few of us started daydreaming about croissants. Marathoners, ultra-marathoners, and IronWomen in our crew, none of us shies away from a challenge. And so became “That Time We Made Croissants” — from scratch.
Let’s get this out of the way right here, right now: croissants are easy. Yes, you read that right. So long as you pay attention to the steps, the ingredients, the measurements, and the timing, anyone can make croissants. The trouble with them is that they take a ridiculous amount of time. Meaning, you need to devote an entire day to these bad boys. Not all of it is hands-on. Most of it is actually spent resting, chilling, and freezing the dough — there was time for us to go for a run, watch a movie (and drink wine), and go out to dinner (and drink wine) during three lengthy rest periods. In all, it took us about 11 hours from start to finish. And it was totally worth it.