Shorebird Bakery

Lamination starts with “locking in” a sheet of butter into a slab of dough, essentially creating a dough and butter sandwich. This dough/butter combo is then rolled out into a long, thin sheet either using a rolling pin or a mechanical sheeter, which uses synchronized conveyor belts to run the dough back and forth between two rolling pins that are ratcheted incrementally closer together with each pass.

Once the dough has reached the desired thickness and length, it is folded and run through the sheeter again. Here we’re using a “single” or letter fold, which turns the single layer of butter into three layers. We repeat the fold two more times for a total of 27 layers, after which the dough rests before being sheeted out to be shaped.