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Chocolate Croissant (4 pack)

$15 ea

Vegetarian

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Flaky, buttery pastry 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, brown sugar, yeast, salt, improver, chocolate.

Store frozen (sealed) for up to 6 weeks.