a cook’s croissant is a test of his technique. the ingredients are simple and the recipe leaves little room for spontaneity. an excellent croissant is largely the result of patience: don’t overwork the dough, don’t rush resting periods, have soft hands. the girl and i last had croissants in January at a small bakery in The Mission District, called Tartine. that was almost 6 months ago. it’s been too long. so here is a recipe to help sate the fix. the ingredients are simple; the instructions are, too. don’t rush.