- The iconic croissant
- Made with stoneground wheat and the highest quality imported butter for that authentic taste
- 3-day fermentation with sourdough
- Buttery flavour with the subtle complexity of the sourdough and a pleasant but not overpowering sweetness
The classic of classics, made from scratch by hand over a period of no less than 3 days. The dough is layered with a special type of butter (“beurre de tourage”), then folded several times to create 48 layers of flaky goodness. A labour of love.
♥ Traditionally eaten plain, for breakfast on a lazy Sunday morning, with a nice cup of coffee. Don’t forget to add a few pains au chocolat!