Okay, so I’m slowly perfecting my croissants. I’ve found the absolute perfect flour (B&D) the perfect yeast (Red Star) but I’m wondering if I can find the perfect butter. 
Right now, they’re 99.9% like they were when made with French flour, but I’m wondering if dry butter will bring me to 100%.
I’m using a higher fat content butter, but if I don’t get it really cold, it can get too hot when I enrobe it, and that screws everything up. In France they use a dry butter, but I can’t seem to find it anywhere.
Any suggestions? 
It took me 2 years to discover B&D Flour, so I PRAY I get a decent response to this post soon.
All you bakers-HELP A GUY OUT!