The goat rolls at Baking Lab have a story. They were designed by Renee Clausing, who worked at Baking Lab for 5 years. One morning some croissants had over proofed and stuck together. They were not sellable, so the team decided to find ways to experiment with them. They selected a few different fillings, rolled them inside the overproofed dough, and baked them. The clear winner had goat cheese and olives inside. It missed a bit of a brightness so Renee decided to add zataar to it. Jechiam thought it didn’t look aesthetically pleasing, and so they added sesame seeds around it.
Now we order croissant dough on a weekly basis and the goat roll is one of our best sellers.