We're glad you asked, Lorena. While some bakers recommend a higher protein flour like bread flour, we've found that King Arthur All-Purpose Flour is strong enough with its 11.7% protein level to give croissants just the right amount of strength that they need. If you bake with this flour, your croissants will be tender like a well-made pastry while also having enough structure to rise high. Try using our recipe for Baker's Croissants if you're feeling like giving it a try. Happy baking! Kye@KAF

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