If you have never made fresh croissants, you have to plan for these bakery goodies over almost a 3 day stretch. What is helpful is the fact that after day 2, you can freeze the dough. I am on day 3 and they are now rising in the oven for 4 hours. For the most part they are not that difficult--so far. They are just time consuming. Stay tuned for the photos that will be posted this Tuesday when the Tuesdays With Dorie: Baking With Julia crowd posts their big reveal.
On another note, my primose is blooming little yellow flowers. So Spring is near.