Croissant

It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

More about croissants

Types of croissants

Croissant Au Beurre

This variant of the flaky pastry is delicious, as it is made with lots of butter. With every bite, your taste buds are treated to the salty, flavoursome taste of butter. Our butter croissant is crescent shaped and made up of over 70 layers of flaky pastry. It pairs well with tea and coffee so add this to your breakfast menu or enjoy it as a teatime snack.

Pain Au Chocolat

This type of croissant has the goodness of two tasty ingredients - butter and chocolate. The croissant is made by folding bars of chocolate into the buttery dough and then baking it. Our pain au chocolat is made by folding pure couverture chocolate between Danish pastry dough.

Croissant Aux Amandes

Also known as almond croissants, they are made with a filling of almond cream and garnished with sliced almonds. The croissants are then re-baked till they attain a crispy texture.

Pain Aux Raisins

This type of croissant comes with raisins or a filling of custard or almond cream. It is a sweet, flaky pastry that can be enjoyed as is, or with a warm beverage like tea or coffee. Because of the various fillings, it makes for a satisfying snack.

Croissant Au Fromage

These are cheesy croissants topped with loads of melted cheese. The baked layers of these croissants are filled with a cheesy coating, offering a buttery flavour.