The enemy of a perfect croissant isn't just heat—it's the combination of heat and moisture in the air. When humidity levels exceed 65%, the water vapor penetrates your dough faster than you can fold it, softening the butter barriers that create those coveted flaky layers. Jérôme Delacroix, head pastry chef at Bacchanal in New Orleans, keeps his laminating room at 62°F with a dehumidifier running constantly. The Chilled Dough Method That Changes Everything Instead of the traditional approach of resting dough at room temperature between folds, Delacroix freezes his butter block to 35°F and keeps his dough at 58°F throughout the process. "You're essentially playing against the clock," he explains. "Every 30 seconds of exposed dough costs you." He also reduces his folding cycles from six to five, compensating with slightly longer bulk fermentation to develop flavor through time rather than manipulation. "In humid climates, you're not fighting gravity—you're fighting physics. Accept that your lamination will take longer, and plan accordingly. I tell my team: slow wins every time." The humidity trick most home bakers miss: proof your shaped croissants overnight in the refrigerator, not the counter. Cold fermentation slows the rise, giving you control, and the cold dough won't sweat when you pull it out to bake.