sf wrote:

> On Sun, 13 Jul 2008 13:09:52 -0700, RegForte > wrote:
>
>
>>No matter what recipe I'm using, I always
>>do a cool rise in the fridge for a day before rolling.
>>
>
> A whole day? You're patient!
>
>
>

Well, it wouldn't surprise me to hear that croissants is French
for 'patience'

Reg