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An irresistible recipe of pure-butter croissant dough, with vanilla custard and chocolate chips. -
Maple syrup filling in a plate of light, flaky Danish pastry, topped with toasted pecan nuts. -
Golden & fruity Pains aux Raisins with Charentes butter. -
French butter pain au chocolate -
Pre-proofed, pre-egg washed, ready to bake pure butter pastry filled almond croissant. Bake for 15 to 20 minutes at 170 degrees. (60pc/box) -
Jumbo croissant, pre-egg-washed. Nice layering. Perfect for ham and cheese croissants. Bake for 15 to 20 minutes at 170 degrees. (36 pieces) -
Premium croissant with delicate tastes and exceptional pastry layers, made with butter from Poitou-Charentes, France.
