Dissolve the yeast in the warm milk and 1 tablespoon of brown sugar. Allow to sit and get foamy (about 5 minutes).

Whisk together the flour, remaining brown sugar, and salt in a large bowl.

Rub the 2 tablespoons of softened butter into the flour mixture until it resembles breadcrumbs.

Stir in the yeast mixture and the wine (or beer) to form a shaggy dough.

Knead the dough by hand 8 - 10 times until all the flour is incorporated.

Lightly oil a large bowl, place the dough inside, oil the top, and cover with plastic wrap.

Refrigerate the dough for 8 to 24 hours.

Beat the 3 sticks of butter with 2 tablespoons flour until smooth.

Place the butter into a gallon zip-lock bag and roll it to form an even sheet. Chill completely.

Roll the chilled dough into a 10"x15" rectangle.

Place the butter block over ⅔'s of the dough, fold the empty ⅓ towards the middle, then fold the right portion over.

Wrap the dough in plastic wrap and chill for 1 hour.

Roll the dough into another 10"x15" rectangle and tri-fold again. Chill for 2 hours or up to 24 hours.

Roll the dough into a 15"x18" rectangle that is ¼" thick.

Cut the dough into 12 individual triangles.

Roll each triangle from the wide end to form croissants and shape into a crescent 'U'.

Cover the croissants with damp paper towels and allow to rise for about 90 minutes.

Preheat the oven to 425° Fahrenheit.

Dissolve the baked baking soda in 3 cups of water and brush the croissants with the solution.

Brush each croissant with the egg wash and sprinkle with kosher salt and sesame seeds.

Bake for 18-20 minutes or until golden brown. Cool on a wire rack.