Classic buttery flaky croissants, fresh out of the oven. Carefully handcrafted using the unbleached flour and European style butter. Choose from variety of fillings, or select one of our mixed bags.
When it comes to making croissants, cutting corners is simply unacceptable. We begin by mixing the delicate and very stretchy dough using butter and milk. The dough rests in the cold for 12 hours before lamination. European style butter (82% butter fat) is used for lamination, all 81 layers of it! Back in the fridge the laminated dough goes, where it rests for at least another 8 hours.
We hand roll and hand cut all of our croissants, and we use only high quality ingredients to fill them - French chocolate sticks, excellent ham and cheeses, almond paste, pastry cream, tiny currants, etc. Then the croissants go for final (warm) proof, after which they are baked to perfection.
We like our croissants dark, so be prepared to see some chestnut and dark auburn colors.
Ingredients: unbleached enriched wheat flour, water, butter, milk, sugar, salt, yeast
Allergens: wheat, folic acid, dairy, eggs, [tree nuts], [chocolate]