An ideal croissant has a flaky exterior and a delicate honeycomb appearance on the inside. These are direct outcomes of the process of laminating. During lamination, producers fold and roll butter into the dough to create multiple super-thin layers of dough. The fold pattern could be an envelope fold, single, letter, or book-fold. They can achieve this on a large scale production line with the help of bakery equipment such as a professional dough sheeter. Dough laminating ensures that open pockets form in the interior as the croissant bakes while the exterior develops uniform flaky stripes.

Even though croissant making equipment will generally include ingredients like butter, milk, and eggs to create the ideal croissant, vegans can still enjoy this product by using plant-based alternatives to butter, eggs, and milk. Vegan butter, which is a combination of water and a plant-derived oil like olive or avocado, can help to achieve a buttery and chewy croissant. Olive oil and coconut oil are good substitutes for egg wash because they provide uniform browning. Dairy-free milk from almonds and oats does the job of providing a gorgeous sheen to the croissants.