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Purple Wheat Croissant Cone

Bake at home   |   4 Pack

$18 ea

Vegetarian

The delicious pastry that inspired our signature Skywhale Croissant Cone.

Made with purple whole wheat & black rice giving a rich, nutty flavour with a hint of brown sugar for a slightly sweet finish.

The purple wheat is grown in central Queensland under a sustainable food model and milled right here in our bakery. It’s high in antioxidants, fibre-rich, and low GI, making it more nutritious than a traditional croissant.

Ready to prove and bake at home, top them with jam and cream for a true Skywhale experience.

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

Whole Milk, Premium NSW Wheat, Pepe Saya Butter, Black Rice, Brown Sugar, Salt, Yeast, Gluten, Improver.

 

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