Butter Croissant
Twenty-seven layers of cultured butter, laminated by hand over two days. Shatters on the outside, soft and honeycombed inside.
EUR 3.20
Weight
85 g
Baked on
Every opening day
Allergens
Wheat (gluten), milk, egg
Prices are template values in EUR. Availability changes daily; ask at the counter.
How it is made
The dough is mixed on day one, a sheet of cultured butter is locked in on day two and given three single folds. Croissants are cut, rolled and proofed overnight, then glazed and baked at dawn.
Ingredients
- Wheat flour, cultured butter (82 percent fat)
- Whole milk, sugar, sea salt, fresh yeast
- Egg wash
Pairs well with
A flat white, apricot jam, or nothing at all. Warm it for four minutes at 160 degrees the next day.
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