Bake

Breadmaking is the set of techniques that transform simple ingredients such as flour, water, and yeast into baked goods through mixing, fermentation, resting, and baking, developing aroma, structure, and digestibility.
Laminated pastries are bakery preparations made from dough layered with butter, folded multiple times to create thin, overlapping sheets.
The result is fragrant, light products—such as croissants and viennoiserie—where a crisp exterior meets a soft, airy interior.