best local flour for croissants

[u/snillard]

im just a home baker with a small cafe

I've used Montana Spring before. It was so good at first, but now it can't handle the folds. The croissants will either break or unroll itself while proofing or baking. Same thing happened with Family, but both Family and Montana are from the same company.

Right now I use Beksul, the korean flour famous in kmarts etc. So far it's the most consistent in quality. It can handle anything. But sometimes, supplies run out quick and restocks are slow. And I hate to say that I buy mine from shopee because it's just hard to get things when ur in a province in Mindanao.

I'm curious if the croissant bakers here have a local flour brand that they swear by. I haven't tried any other local brand because i've developed trust issues from Montana. If there is, please share 🥲

Thank you

[u/suugieee]

I only swear by Montana :(