Croissant

Title:  
€1,90

In stock

Albatross

Details

It’s a three-day process to make our version of a French staple.

Day one we mix.
Day two we laminate and shape.
And on the third and final day, we bake!

The dough is a blend of local and Italian wheat and spelt, leavened with yeast and sourdough. The butter we use is really good local stuff, from Gläserne Mölkerei, for the flakiest melty croissants.

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