The process of baking croissants isn’t unlike putting an album together. Laminating dough with layers of butter is combining music and lyrics in the writing phase. Cutting the dough and shaping it is recording, paring it into solid units. Proofing the dough, letting it puff up before it bakes, is ordering the track list just so.
Meredith Adelaide, who at 37 has logged years in Eugene pastry kitchens before making a run at a music and acting career, may be in the small population of people who can appreciate the comparisons. But for her, the longest phase was preparing to bake at all.
“Mixing the dough has been 10-plus years of processing who I am and what I needed to learn,” said Adelaide, who played at Eugene’s Art House earlier this month to preview her debut solo album, “To Believe I’m the Sun.”…