Master pastry chef Jean-Yves Charon is renowned for his bake-at-home croissants and other classic pastries. The croissant pastry is prepared in the traditional style, using butter and ultrathin layers of yeast dough, laboriously folded and refolded, cut and shaped by hand. For you, these mini croissants are easy to prepare; simply thaw overnight and bake them the next morning, filling the house with an irresistible aroma. This collection is a great kick off to Sunday brunch or as a special addition to your family breakfast. Trying all three flavors is a must.
Plain mini croissants are the classic buttery pastry you’d expect to sample in Paris, along the banks of the Seine.
Chocolate mini croissants are buttery pastry enriched with a vein of semisweet Callebaut chocolate.
Pain au raisin are a buttery swirl of pastry dough with a filling of light custard and plump raisins.