Our trio of mini croissants from master pastry chef Jean-Yves Charon is great for serving a crowd at Sunday brunch or at a holiday breakfast. The pastries are prepared in the traditional style, using butter and ultrathin layers of yeast dough, laboriously folded, refolded, cut and shaped by hand. Preparation for you is simple: simply thaw overnight, bake them the next morning and enjoy warm from the oven. The assortment of mini croissants includes:
Mini Plain: A small-scale version of our best-selling plain croissants, with a delicate flaky texture, buttery taste and irresistible aroma.
Mini Chocolate: Filled with fine semisweet chocolate from renowned Belgian chocolatier Callebaut.
Mini Pain au Raisin: Buttery swirls of croissant dough filled with a light custard and plump raisins.