Francois Boulangerie – Saiakoda



  • 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!

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Additional information


Wheat flour, butter, water, milk, sourdough starter (wheat flour, rye flour, water), eggs, sugar, yeast, sea salt.


Contains gluten.
Contains lactose (milk, butter) and eggs.
May contain traces of seeds and nuts.


All my flour is stoneground so it keeps the germ and some of the bran in it
for better health properties.

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