Baguette 2.0

First, there was the cronut. Then came cruffins, cretzels, crookies and croffles. Now, atlong last, the promiscuous croissant has found its ideal mate in the baguette. Behold theiroffspring: the croisette.

“For the amount of work we put into them, we definitely don’t charge enough,”says pâtissier Marc Thuet, who sells croisettes at Petite Thuet in Toronto on Saturdays.

The process begins with his sourdough-baguette dough, which he laminates—adding butter and giving the dough four or five folds. Next, he forms that into individual baguettes, rolling each one into a thin layer. He scores, then speckles them with sesame. The baked result? A baguette with a crustthat flakes like most delicate, buttery pastry, and a soft, airy crumb yearning for more butter. They don’t last long.