the first time i made croissants was two years ago. i took a random recipe off a blog and it turned out very badly - leaking butter, layers not distinctive, blisters on the surface after baking. i wasn't sure if it were due to my lack of skill or what but after that i was pretty scarred i felt i just wasn't cut out to make laminated dough of any sort. i've been getting my fix from paul and maison kayser and recently, JOHAN, a japanese bakery inside isetan. since japanese recipes all worked out for me somehow and never once had i failed from it, i decided to try out once more. japanese are damn good at making artisan breads by the way, their standard is on par with the european counterparts, if not better.