Get ready. No seriously, take a moment. Because once you meet the croissant loaf—light as air on the inside, layered and crispy on the outside— you’ll never be the same. I’ll admit right out of the gate, this is a process on the longer side, a weekend project, for sure. That said, there’s good news: it’s not non-stop. There’s a few “set it and forget it for a bit” moments. It’s also super freezer-friendly, so even though it’s a project, you can save it for a special occasion. Plus, the dough will yield enough for 2 loaves! Adapted from the Yeasted Puff Pastry recipe from my book, <a href="https://food52.com/blog/20005-inside-the-stunning-user-friendly-cookbook-of-the-most-fearless-baker-we-know">The Fearless Baker</a>. <br /> <br />For a full guide on how to make croissant loaves, plus its variants (pain au chocolat loaf, ham and cheese loaf, croissant rolls), see the <a href="https://food52.com/blog/20493-how-to-make-croissant-loaf-or-croloaf">full article</a>.

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