The croissant Bread is my own invention, it is made with the left-overs from the croissant puff pastry and is coated with sugar syrup. It’s a deliciously rich bread that is great to eat just like that or toasted with some jam for example. There are only a few available since it’s made with the left-over dough, so be quick if you want to try one of my personal favorites…
Wheat flour - butter (AOP Poitou-Charente) - sourdough - milk - water - cane sugar - Sel de Guérande - yeast
Only 3 left for this week!