$5.00
In stock
Description
Many things contribute to a good croissant… For instance, excellent quality European butter we use. When it bakes, the butter melts and creates steam that gets trapped in the individual layers and causes the flakiness, tender layers. Butter is melting and the dough is absorbing that melting butter, attributing to the delicious flavor of the croissant. However, in order for this miraculous process to happen, you also need to follow proper temperature, handling, folding, and shaping technique… You say croissant, we say science, chéri ?
Allergy Warning: Please be advised that our products may contain or may have come in contact with dairy, eggs, wheat, soy, starches, peanuts, or tree nuts.
Our products must be refrigerated and are best consumed within 48-72 hrs.
