There is a three-day process behind Albatross' version of the French staple:
On day one, they mix.
On day two, they laminate and shape.
On day three, they bake and we deliver to you!
The dough is a blend of local and Italian wheat and spelt, leavened with yeast and sourdough. The butter is the best we can find locally, from Gläserne Mölkerei. The end result is a flaky, melty croissant that will satisfy even the most discerning Parisien.