Watched a bakery in Asheville sell out at 9am because of one mistake with their butter

Christopher Wells · 2026-09-24T12:25:04.531407+00:00

I was standing in line at a small bakery in Asheville last month and watched them run out of croissants by 9am while the place next door sat empty. Their butter was too warm when they laminated the dough, so the layers smeared together and the pastries came out flat and dense, which meant nobody bought them the next day either. Has anyone else ruined a batch this way, and how cold do you keep your butter when you fold?

Vivisector

Loading…

Watched a bakery in Asheville sell out at 9am because of one mistake with their butter | Baking Fails And Wins - Vivisector