Croissant (Austria-France)

History & Origin

Of Austrian origin, the croissant is said to have been born in Vienna in 1683 to celebrate the victory over the Ottomans. Introduced in France, it only became a true national icon in the 19th century, when Parisian bakers replaced the original recipe with butter puff pastry, thus creating the ultimate symbol of the French breakfast.

Description

A delicious croissant, made with AOP Poitou Charentes butter for a melt-in-your-mouth and crispy experience.

Ingredients

Wheat flour (gluten), Charentes-Poitou AOP butter, sugar, milk, yeast, salt, eggs, flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases).