All natural ingredients, no vegetable shortening, no trans-fats, just baker’s flour, butter, yeast, milk and a dash of sugar.
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How croissants should be
Someone once said that a croissant should leave a mess of shards on your lap, and these croissants will certainly do just that.
The dough is made using the finest flour and left to settle in the fridge for 24 hours before being laminated with unsalted butter.
Hand-rolled and baked just before delivery to the Blayney Farmers’ Market, these are crackingly good.