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WELLNESSWEEK
Croissants
Weight:
90 g
Regular price
10,00 lei
Type
Available for Wednesday or Friday pickup
Best consumed in 2 days
We worked hard on this recipe until we achieved true consistency. From the very beginning, we knew we wanted a croissant made without commercial yeast—100% natural sourdough—and we tested again and again until we arrived exactly where we wanted.
The result is a croissant with a light, airy crumb, like a honeycomb, gently sweet, with a rich buttery flavor and the unmistakable aroma of natural sourdough. Alongside our cozonaci and breads, croissants are among our recipes of the heart—the most demanding ones, where we invested the most time and work, yet they still delight us every single time we take them out of the oven.
Although laminated pastries are generally best enjoyed on the day they are baked, we were pleasantly surprised to discover that our croissants keep beautifully for 2–3 days, without losing their crispiness.
In our lab, we make them plain or filled with chocolate sticks—and we indulgently add a couple of sticks, just to be sure you can taste the chocolate in every single bite.
- White Flour
- Butter 82%
- Milk
- Sourdough Starter
- Eggs
- Salt
- Eggs
- Gluten
- Milk/Lactose
- No dietary preferences listed for this variant
Regular price
10,00 lei
Type
Available for Wednesday or Friday pickup
We worked hard on this recipe until we achieved true consistency. From the very beginning, we knew we wanted a croissant made without commercial yeast—100% natural sourdough—and we tested again and again until we arrived exactly where we wanted.
The result is a croissant with a light, airy crumb, like a honeycomb, gently sweet, with a rich buttery flavor and the unmistakable aroma of natural sourdough. Alongside our cozonaci and breads, croissants are among our recipes of the heart—the most demanding ones, where we invested the most time and work, yet they still delight us every single time we take them out of the oven.
Although laminated pastries are generally best enjoyed on the day they are baked, we were pleasantly surprised to discover that our croissants keep beautifully for 2–3 days, without losing their crispiness.
In our lab, we make them plain or filled with chocolate sticks—and we indulgently add a couple of sticks, just to be sure you can taste the chocolate in every single bite.
