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

Additional information

Weight 70 g