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Chocolate Croissant

Bake at home   |   4 pack

$16 ea

Vegetarian

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Hand-rolled croissants, made with Pepe Saya cultured butter paired with decadent Belgian callebaut dark chocolate.

Prep: 10mins | Bake: 20-25mins

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

  1. Line an oven tray with baking paper.
  2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

  1. Get some sleep…You deserve it.

When you wake  (7.30am – 8.30am)

  1. Preheat the oven 180C°. Carefully remove the tea towel.
  2. Gently egg wash croissants with lightly beaten egg.
  3. Bake for 20-25 minutes until golden.

Premium NSW Wheat, Whole Milk, Pepe Saya Butter, Belgian Dark Chocolate, Brown Sugar, Yeast, Salt, Improver.

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.