Croissant

The croissant is the most widely recognized pastry in all of France. It has 81 even layers of dough and butter to create a perfectly honeycombed interior. Our butter croissants are 4oz and are egg washed just prior to baking to give the exterior a beautiful shine. Using the best ingredients like anchor butter sheets which contain a high 83% butterfat which contains less air and water which ensures perfect crisp texture. Croissant dough that takes 3 days to make. Day 1, scale and mix dough, Day 2, laminate Anchor butter sheets into each diatreme (dough), Day 3, Sheet, cut and shape to your favorite croissant. Our croissants are made in our Viennoiserie Room that is kept at below 65°F to help maintain the diatreme and butter sheets at similar temperature and pliability to ensure a clean, even layered dough.

Ingredient List:
Butter Croissant (Lamination & Shape) (Croissant Diatreme (Lamination) (Croissant Diatreme (Mix) (Bread Flour (Unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Butter (Cream, Natural Flavor), Whole Milk (Milk, Vitamin D3), Sugar, Sea Salt, Inverted sugar, Yeast), Pasteurized Cream (from cow’s milk) Egg Wash (Egg Yolk, Eggs, Heavy Cream (Heavy Cream, Skim Milk, Carrageenan)

Allergens:
Gluten, Wheat, Eggs, and Milk

Facility Allergens:
Milk, Eggs, Wheat, Tree Nuts, Soybeans, Sesame