Three days in the making
Our croissants start on Monday for Thursday’s counter. We fold cold French butter into the dough over three days and rest it between every turn, so the layers stay distinct and the inside stays light and open.
They come out of the oven at 7am, deep golden and crisp at the edges. Eat one warm with a coffee, or take a few home and give them five minutes in a hot oven the next morning.
Good to know
Contains wheat, milk and egg. Best on the day, and they freeze well for up to a month.