My version of the traditional handmade French croissant, made with excellent AOP butter from Poitou Charente, sourdough and a bit of yeast. I make it not too sweet so you can combine it with sweet or savory extras, but I like it best with just a coffee and nothing else on it, at any time of the day.
Wheat flour - butter (AOP Poitou-Charente) - sourdough - milk - water - cane sugar - Sel de Guérande - yeast
| Weight | 70 g |
|---|
€ 2,10
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23 Quai Fernand Demets
1070 Bruxelles
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You’re always welcome to come by but please note that the products need to be ordered ahead online.
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Back to bake for you on Tuesday August 19th (orders open on Thursday August 14th)