New recipe! Our updated croissants are made from scratch using only four ingredients: butter, flour, sugar and yeast. Simple, but oh-so-delish. Read the full story, Go With the Dough, or keep on scrolling for an overview.
To start, our bakers make the dough and let it rest a full 24 hours. Then the real patience begins –the dough gets rolled out, folded with a thin layer of butter then rests for another hour. Then it gets rolled out, folded with a thin layer of butter and rests for another hour. Then the same thing happens again until the dough is layer after buttery layer after buttery layer.
Our European style process results in shorter and thicker croissants than the crescent shaped ones you might find elsewhere. It also gives them an exceptionally flaky texture and crisp outer layer while maintaining that soft, buttery inside. These baked beauties taste best warm, so pop them in a conventional or toaster oven for a couple minutes before serving!
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