Morning Market’s Viennoiserie

The Morning Market team has recently taken an exciting step in their kitchen’s evolution: their very own Viennoiserie, where they craft croissants and pastries for the two Morning Market stores.

The art of making a croissant is a three-day process, a meticulous craft that rewards time and technique.

Day 1:

It begins with the dough, which is mixed and left to rest for 16 hours. This slow fermentation allows the yeast to develop, deepening the dough’s flavour and structure.

Day 2:

The magic of lamination takes place. Laminating dough refers to the process of folding butter into the dough multiple times to create very thin alternating layers of butter and dough – resulting in the delicate layers that define a croissant. Resting time and temperature control are crucial at this stage; the butter must remain at just the right consistency to ensure the perfect rise and texture.

By the end of the second day, the dough is portioned, shaped, and placed into the prover – a controlled environment that regulates temperature and humidity, coaxing the dough to its peak readiness.

Day 3:

The moment of transformation. After its overnight proof, the pastry is ready to bake, emerging golden, crisp, and fragrant.

The small-scale production allows for precision in every detail. For the team, this is both a discipline and an art—a chance to hone their craft with care and expertise.

The current selection includes:

Plain Croissant

Almond Croissant

Ham & Cheese Croissant

Morning Bun

Pistachio Danish

Chocolate & Hazelnut Pastry

Palmier

Freshly baked items from the Morning Market Viennoiserie are available daily from 7am on weekdays and 8am on weekends at both the Fitzroy and Prahran locations.