September 2012, Judy returned to Kauai after working with esteemed chefs such as Alex Stratta, Daniel DelBrel and Tyler Florence. She wanted to offer something unique, and with all of the amazing produce and flavors of the Hawaiian Islands, she thought they would pair perfectly with croissants.
Haole Girl croissants are made by hand and from scratch, using only the best ingredients, including locally grown produce and locally produced chocolate.
Judy makes her croissant dough with flour, yeast, local honey, and Hawaiian sea salt. She layers butter between the dough, which is called “locking,” before she folds it in three, like a letter going into an envelope. After rolling it out, she lets it rest for 20 minutes, repeats the process two more times and lets the dough “set” overnight. Each croissant has about 150 layers, and are hand stuffed and rolled skillfully.