I love this post and can relate to it: I'm out here in Siberia, developing recipes, including croissants, often at night. I know what you mean about the 'Twilight Zone' and the 'Witching Hour'. sometimes I work alone in a production facility that looks like that place out of the film 'SAW' and it is SCARY as hell - can't wait to get out of there. Other nights I am way to busy to think about zombies outside... The first few days of croissant trials gave me brioche-like textures, tasted great, but not what I needed. Gradually, I am getting things flakier and more developed - the biggest change for me was the butter. Thanks for the post! Glad we could help, Suki - stay warm! PJH

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