How Sub Rosa Bakery Makes a Croissant with Pear, Ricotta, and Caramel | Eater
"In this Virginia bakery, sibling owners Evin and Evrim Dogu run a precision-focused operation that mills its own flour and even makes ricotta in-house. Rather than using their double-decker masonry wood-fired oven for the expected charred pizza or slow-roasted meats, they employ it to bake croissants and breads, controlling temperature and timing carefully. Their signature pear-and-caramel “pear-a-mel” croissant starts with croissant dough shaped into diamonds and a scoop of ricotta flavored with honey, salt, and orange zest; halved, cored pears are caramelized in a pan so their juices reduce into the caramel, then baked in the wood-fired oven for about half an hour so the bottoms caramelize while the tops remain tender. Each croissant is topped with half a pear before baking and finished with a glaze made from the caramel and pear sauce, showcasing a meticulous, ingredient-driven approach to classic pastries." - Avery Dalal
