I am a fool. I am attempting to make croissants in 95 degree weather.

Have you ever tried to make croissants from scratch? It is hell. It’s endless rolling and rising and folding and rolling. But all the while you have to frantically keep track of the temperature. Is the dough too soft? Is the butter cold enough? Over and over and over for hours.

My shirt is filthy. There’s dough under my fingernails. I can feel the layer of flour in my pores and on my face. It’s like working at the bakery all over again. Bittersweet.