We make our croissants in the traditional way, folding, or laminating as it’s called in the bakery world, the dough is folded around layers of full fat French butter producing 16 layers. Our bakers cut and then hand roll the raw croissants, giving the little crescent look of the original French ones. They are proved at a constant 26c degrees with 68% humidity for 2 hours to produce the correct texture and taste then baked.

Physical Appearance:

Ovoid with pointed ends. Light golden brown crisp outer laminated layers with internal layers being soft and buttery. The overall should not be greasy

Taste:

Light and buttery