Baking Instructions

Our recommendation is that all croissants should be brought to room temperature for at least one hour.

If you like it hot, warm in a conventional oven at 350° for five minutes.

french butter croissant: flour, butter, milk, sugar, salt, egg, yeast

chocolate croissant: flour, butter, milk, sugar, salt, egg, yeast, cocoa powder, dark chocolate (milk, cacao, soy lecithin, sugar, vanilla extract)

raspberry croissant: flour, butter, milk, sugar, salt, egg, yeast, raspberry jam (raspberry, strawberry, pectin, sugar, lemon juice), red food color (corn syrup, citric acid, xanthan, sodium benzoate)

french butter croissant bun: butter, flour, butter, milk, sugar, salt, egg, yeast