You’d Never Guess These Buttery Homemade Croissants Are Vegan

Sarah Sullivan shares a detailed guide to making vegan croissants and pain au chocolat, achieving a flaky, buttery texture and taste, just like the French originals. Using bread flour and the right vegan butter are key for success. The dough is laminated to create multiple layers, then shaped into croissants and pain au chocolat. With proper preparation and baking, you can enjoy delicious, plant-based pastries that even non-vegans will love.