Croissants
Popular choice amongst customers. Made with fresh ingredients.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While often associated with France, the croissant's ancestor, the kipferl, originated in Austria. Legend says it was created to celebrate the defeat of the Ottoman Empire. It was later adapted and refined in France, becoming the buttery, flaky pastry we know today.
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The croissant is a quintessential part of French breakfast culture and is enjoyed daily by millions.
Breakfast Staple
In France, the croissant is a common breakfast item, often enjoyed with coffee or hot chocolate.
Symbol of French Pastry
The croissant has become an iconic symbol of French pastry and baking traditions, representing skill and quality.
Café Culture
Croissants are readily available in cafes and bakeries throughout France, contributing to the vibrant café culture.
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The croissant is known for its rich, buttery flavor and delicate, flaky texture.
The primary flavor component is butter, which is layered within the dough to create its characteristic texture. The baking process caramelizes the butter, adding a subtle sweetness and nutty aroma. The exterior has a slight crust, while the interior is soft and airy.
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Butter Temperature
Keep the butter cold and pliable throughout the lamination process to ensure distinct layers.
Dough Resting
Allow the dough to rest adequately between folds to relax the gluten and prevent shrinking.
Proofing
Proper proofing is crucial for a light and airy interior. Proof until the croissants are puffy and wobbly.
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