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.

Additional information

Weight 70 g

Wheat flour – butter (AOP Poitou-Charente) – sourdough – milk – water – cane sugar – Sel de Guérande – yeast

In stock