Croissant

The Artisan Bakery Verified independent store

→

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 l ayers. 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 Show more