Assessing Croissants

A few things to have in mind when evaluating Croissant's quality:

Colour, shape, rise can be judged from the outside appearance.

For a better idea, sometimes the croissant has to be cut, this will show things like:

Alveole size and distribution: Short mix will create bigger and irregular alveoles. An intensive mix will show smaller but regular alveoles.

Honeycomb: There should be nice, large alveoles, and dough layers should be thin and separated

NOTE: Always wait until the bread has cool down completely (no more moisture inside) before cutting it