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croissants
 

Croissants

Croissant are leavened with fresh baker’s yeast and laminated. Resulting of these two difficult processes, leavening and laminating, create a light, but crispy outer texture, creating the magic of croissants. Ours, are pure Canadian butter, without addition of eggs and minimal sugar.

On the other hand, ‘brioches’ also known as danishes, contain eggs.

 

2- Anis brioche
2- Anis brioche

2- Pure butter brioche, crown, 500g
2- Pure butter brioche, crown, 500g

Flour, egg and butter based pastry flavoured with rhum and orange blossom. Same use as a pure butter croissant.

2- Pure butter brioche, braided, 500g
2- Pure butter brioche, braided, 500g

2- Apple turnover
2- Apple turnover

2- Chocolate croissant
2- Chocolate croissant

2- Almond croissant
2- Almond croissant

2- Almond croissant
2- Almond croissant

2- Pure butter Croissant
2- Pure butter Croissant

unbleached white flour, unsalted butter,water,lait, sugar, fresh yeast, salt

2- Raisin danish
2- Raisin danish

2- Apricot danish
2- Apricot danish

2- Palmier
2- Palmier

Almond and chocolate croissant
Almond and chocolate croissant

 
fabrication de meringue
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