Croissant XL

I have always had a love for croissants, and I have worked hard to understand the science behind laminated dough so I could do justice to these beautiful staples of viennoiserie. The recipe we utilize I learned from world renowned French pastry master Manuel Bouillet (with some small tweaks of my own), and his mentorship has helped me offer a croissant that I think is world class. To add to the flavor and result, we use imported French flour and French butter that are crafted specifically for the purpose of these types of pastry. To create the shiny and crispy exterior, we apply a thin layer of egg wash before baking. That wonderful crust surrounds an incredible buttery honeycomb interior that brings joy in every bite.

These are made through a lengthy process, but to me it's worth every minute when I sit down to enjoy these beautiful pastries myself and to share with all of you!

INGREDIENTS: Wheat flour, butter, water, cane sugar, yeast, milk powder, sea salt, and honey, eggs.

CONTAINS: Wheat, gluten, milk, eggs