Two-Tone Croissant: Technique, Recipe, and Procedure

di Gaia Mariani 2 October 2025

written by Gaia Mariani 2 October 2025

How are two-tone croissants different from traditional croissants? How is the colored dough different? How and when should the coloring ingredient (whether natural or synthetic) be added? Should the colored dough be prepared separately? When is the right time to…

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food colors membership-mother puff pastry pastry

Gaia Mariani

Baker and art lover, white and not only. Author of the guide "Pane a colori" and content creator on Instagram. I specialize in the use of liquid sourdough and viennoiserie. I regularly hold courses and consultations, both group and individual, in person and online. Between colours, decorations, writing and mixtures, art is bread.

Two-Tone Croissant: Technique, Recipe, and Procedure

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