At first she did all the work in her Parma home- pulling six at a time from the oven- and sold the results to friends. Last season she had a stand at the Tremont Farmer's Market and couldn't keep up with the demand. She's there again this year every Tuesday evening, but spends all day in the kitchen at Pilgrim Congregational United Church of Christ across the street where she can turn out batches of 75.
She makes plain ones, filled ones, a vegan version that is, to me a contradiction in terms since the most important ingredient in croissants is butter, and a Frenchified morning bun that resembles a cinnamon roll only better. Asked what her secret is, Holzheimer replied, "I had to learn to be patient. The dough's the boss, not me. You can't rush things. It lets you know when it's ready."