Cafe Provisions Menu Recipe

Grind and Brew

Measure 35 g (0.035 kg) of whole bean coffee. Grind to a medium-fine grind appropriate for espresso if pulling shots or fine for a strong filter brew. If making espresso: dose and tamp to pull two 30 ml espresso shots (total ~60 ml). If using a filter brewer: brew 500 ml of filtered water with a 1:15 coffee-to-water ratio (35 g coffee to 525 ml water) and concentrate to yield approximately 60 ml espresso-strength concentrate.

Keep brewed espresso or concentrated coffee at about 60°C for immediate use. Place 60 ml of brewed espresso in the serving cup and set aside while preparing milk.

Steam Milk

Pour 300 ml of cold whole milk into a 600–800 ml steaming pitcher. Purge the steam wand briefly, then submerge tip just below the surface and steam, keeping the wand near the side of the pitcher to create a whirlpool. Stretch milk by allowing a small amount of air in for 3–6 seconds to create microfoam, then fully submerge the wand to continue heating. Target temperature: 60–65°C (140–149°F).

When milk reaches temperature, wipe wand and purge. Tap pitcher on counter and swirl to integrate foam and liquid for glossy microfoam. Texture should yield ~50 ml of microfoam on top of the steamed milk.

Assemble Coffee

Pour steamed milk over the 60 ml espresso, using a steady pour to integrate crema and milk. Finish with the microfoam on top; use latte-art technique if desired. Serve immediately alongside the croissant.

Make Dough (Day 1)

In a large bowl combine 2.5 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp fine sea salt. Stir to combine. Add 180 ml cold water and mix gently until a shaggy dough forms. Knead briefly (2–3 minutes) just until smooth; do not overwork. Shape into a rectangle, wrap in plastic, and chill 30 minutes in refrigerator.

Prepare Butter Block

Place 200 g cold unsalted butter between two sheets of parchment. Pound and roll with a rolling pin into a 15 x 20 cm rectangle about 1 cm thick; keep edges straight. Chill the butter block until firm but pliable (15–20 minutes).

Incorporate Butter and Laminate

On a lightly floured surface roll the dough into a rectangle roughly 30 x 20 cm. Center the cold butter block on the dough and fold the dough over the butter like an envelope so butter is fully enclosed. Seal edges. Roll the package into a rectangle about 40 x 20 cm, then perform a letter fold (fold one third over middle, then fold remaining third over). This is one 'turn'. Wrap and chill 30 minutes. Repeat the roll-fold-chill process two more times for a total of three turns, chilling 30 minutes between turns. Keep dough and butter cold to maintain layers.

Shape Croissants (Day 2 or after final chill)

After final chill, roll dough into a 40 x 25 cm rectangle about 3–4 mm thick. Trim edges to make even. Cut the dough into triangles approximately 10 cm wide at base and 18 cm tall. Optionally place 10–20 g of optional filling (chocolate or almond) at the base of each triangle. Starting at the base, roll each triangle toward the tip, stretching slightly to create tension and a tight spiral. Place seam-side down on a parchment-lined baking tray, curve ends slightly to form a crescent. Leave 3–4 cm between croissants.

Proof

Brush each croissant lightly with beaten egg (1 egg beaten) for egg wash. Cover loosely with plastic or a damp towel and proof at 24–26°C (75–79°F) until nearly doubled in size and jiggly, about 1.5–2 hours depending on ambient temperature.

Bake

Preheat the oven to 200°C (400°F). Brush croissants again with egg wash and sprinkle lightly with 1 tsp demerara sugar if desired. Bake on center rack for 12–18 minutes, rotating once, until deeply golden brown and crisp. Internal temperature should be ~93°C (200°F). Remove from oven and transfer to a rack. Brush with 30 g melted unsalted butter immediately for extra sheen and flavor.

Allow croissants to cool 10–15 minutes before serving so interior sets. Serve warm alongside the espresso-based coffee.

If using the optional chocolate or almond filling, ensure 40 g portions are placed at the base of each triangle before rolling. For a chocolate-filled croissant, use a high-quality chocolate stick or chopped chocolate; for almond, use frangipane or almond paste.

Serve the coffee in a warmed cup with the croissant on a small plate. Offer sugar, milk, and spoons on request.