Claire's Boulangerie

Two days for a croissant. Worth every minute.

My story

As a teenager I spent weekends in my aunt's bakery in Lyon, starting at four in the morning. When we moved to Muscat, the thing I missed most was a real croissant, so I started making my own, then for friends, then for friends of friends.

How I cook

The dough is folded with butter three times and rests between each fold. Muscat's heat makes it hard, so I work early in the morning with the air conditioning very low.

My signature dish

Crème brûlée is my favourite: you crack the top, and the custard underneath is cold and smooth.