Galaxy Classic Croissants
- Only at Williams Sonoma
Easy, hassle-free returns online and in-store for eligible items.Learn More
Master pastry chef Jean-Yves Charon crafts our croissants in the traditional French style, using his buttery, award-winning puff pastry, cutting and shaping the pastries by hand. There's no simpler way to bring a taste of France to the breakfast table.
- Our croissants have a delicate flaky texture, buttery taste and irresistible aroma.
- Easy to prepare – just let rise overnight and then bake until golden brown, 15 to 20 minutes.
- Shipped frozen.
- 15 croissants; 2 lb. 13 oz. total.
- Made in USA.
- A Williams Sonoma exclusive.
- Use & Care
- The croissants ship frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, remove croissants from the shipping container and place in the freezer.
- Place the frozen croissants, rounded side up, on a nonstick or parchment-lined baking sheet. Cover loosely with a sheet of parchment paper. Let rise at room temperature (68° to 72°F) for about 9 hours or overnight. Each croissant should measure about 4 1/2" wide and 2 1/2" high. Preheat an oven to 375°F. Remove the top parchment paper. If desired, lightly beat 1 egg with 1 Tbs. cold water and, using a pastry brush, brush the croissants with the egg wash. Bake the croissants until golden brown, 15 to 20 minutes.
- Enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid [dough conditioner]), butter, water, sugar, yeast, salt, dough conditioner (wheat flour, malted barley flour, ascorbic acid [dough conditioner], enzymes).
Please allow 2-7 business days for processing and delivery. This gives our artisan partners time to prepare your order with exceptional care and attention to detail. A more accurate delivery date will be quoted on the payment page. Perishable food items are not eligible for rush shipping. Please not that we do not ship perishable food items outside the contiguous 48 states or to P.O. Boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
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Customers Who Bought This Item Also Bought
Rated 5 out of 5 by Molly SF from Delicious and easy I bought these before Christmas and served them several times in the run-up to the holidays. My husband and I have spent weeks in Paris a couple of times and know what it is like to run out to the neighborhood patisserie for the breakfast croissants. These are delicious. Not sure why a previous reviewer ended up with a glob - the croissants rise/grow a lot - just put them adequateluy far apart as they rise. Everhyone I served them to asked for the source.Date published: 2020-01-13Rated 1 out of 5 by NWNaturalist from Terrible! I don't like the taste of the flour they are using in these croissants. I'm used to King Arthur flour and these croissants just don't live up to a fine quality flour. Also, I don't like the packaging. They defrost into one big glob of dough. It would be better if they could individually wrap them so that the customer can defrost only a few at a time instead of all 15.Date published: 2020-01-03Rated 5 out of 5 by NTTD from Love these! We have been getting these for many years as a gift from a friend. Nothing beats fresh baked croissants! They taste just as great as they always have, we haven't noticed any change in quality or flavor. Now that doesn't mean the end product doesn't vary. Even though there are directions (think of them as "guidelines" and not "rules"), baking is at least as much art as it is science. There are so many environmental variables that change even in the same house using the same oven. I can say these are never the same twice. Even from the same box (we usually make up 2-4 at a time), each batch I make varies. But that is due to my proofing and baking and the variables in the house, not variables in the product itself. I heartily recommend getting these, just be aware croissants are sort of an intermediate level baking item. Be prepared to learn (and sometimes fail) when making these. I suggest proofing and baking just a couple at a time to get a feel for it. The good part is most of the work is done for us, the making of the dough. All we have to do is proof and bake. Just keep in mind the most important part of the instructions (the only part I'd consider a "rule") is "Each croissant should measure about 4 1/2" wide and 2 1/2" high." that's about doubled in size (they will at least double again in the oven if you adhere to this). Proof until they are about that size, don't get caught up on how long that takes, though longer is better for quality. I usually put them on the (parchment lined) pan right before bed and they are ready to go in the morning about 7-9 hours later (we keep our house cool at night). If I forget to take them out, or decide during the day I want them, the proofing usually takes about 4-6 hours as the house temperature is warmer in the daytime. Good luck and happy eating!Date published: 2019-12-12Rated 5 out of 5 by KingT from Favorite thing! Have been ordering for few years now; continues to be an indulgence of mine that I allow. By chance, locked on a great sale price, with free shipping; just in time for holidays!!Date published: 2019-11-19Rated 5 out of 5 by SC120 from buttery and puffy I bought this 2 months ago and it tasted so good. If you follow instruction exactly you will have great tasting result. I left it out in overnight on the kitchen counter it raised up so big. I baked it in the morning it's light and airy with flaky crispy outside. The shipping was fast it came in still frozen. I will order it again when they have sale.Date published: 2019-08-07Rated 5 out of 5 by EastNashvilleFoodie from Still the Best Croissants Ever!!! These are hands down the best-homebaked Croissants you can buy on the internet. After sitting overnight under a sheet of parchment paper, they rise and are ready for my Breville toaster oven baked at 375 for 10 to twelve minutes after oven is preheated. The wonderful aroma that fills my home while backing brings me to France each baking. Add my favorite organic lemon marmalade from our Franklin, Tennessee Farmers Market, and it's pure fresh baked croissant heaven! Thank you, WS for continuing to make this wonderful french delicacy available!Date published: 2019-06-17Rated 5 out of 5 by ShushanPatty from Classically delicious croissants! We purchase the classic croissants regularly, and we always look forward to enjoying them. They are flaky and butterey, and a little St. Balfour apricot spread makes them even more delicious!Date published: 2019-05-26Rated 2 out of 5 by NadiaB from Not what they used to be I started buying these croissants years ago when they still came direct from the baker. They were splendid, buttery and flakey, they were like having a little bit of France waiting in my freezer. Then they started coming from Williams Sonoma using a slower delivery. And then something happened to the quality. They no longer had the wonderful buttery flavor. The ingredients still say all butter, but they certainly no longer taste that way. So sorry to see W-S sacrificing quality on so many of its products.Date published: 2019-03-24
Are these safe to eat if you have a nut allergy?Hi Granny4, These croissants do not contain nuts, but they are made in a facility that makes other items that include nuts. We do not recommend these if someone has a nut allergy.Date published: 2019-12-27
The instructions for this item say to leave at room temperature at least 9 hours to proof, but Williams Sonoma’s answer to the question is to leave it out 3 hours but not more than 8 hours. What are the true instructions?Those are the "true" instructions because rising times vary based on environmental conditions, e.g. the temperature of the room, drafts, etc. The important bit in the instructions to note is "Each croissant should measure about 4 1/2" wide and 2 1/2" high". So the "true" instructions are to rise until they are about that size. I just lay them out on pans before I go to bed and they're ready to bake in the morning. Usually this is about 8ish hours as we keep our house cool at night. If I proof these during the day it's a shorter timeframe (4-6 hours usually) depending on how hot it is in the kitchen. The reason WS says "8 hours max" is a liability food safety thing. In reality 9-10 hours won't hurt if it's cool enough to take that long to rise. Just don't over proof them or they get too big and full of large air pockets. Also don't proof them over about 80° F or the butter will melt into the dough ruining the layers. A longer proof is better. Slow and low, that is the tempoDate published: 2019-12-14
Could you please tell me if the chef uses latex gloves when making these? I have a very serious latex allergy.Hi Teddy1105, Vendor advises that the production team uses a combination of latex and vinyl gloves in the production area.Date published: 2019-12-10
Are your Croissants vegan? Usually dough conditioners are not vegan and that ingredient is listed. Hi Elham, Our croissants contain butter; therefore, these are not vegan.Date published: 2019-11-20
Is there a proven convection oven temperature and time for the Classic croissants?Hi Hershey, Here are the baking instructions: Place frozen croissants on a parchment-lined baking sheet, spacing them approx. 4" apart. Cover with plastic wrap and place in refrigerator to thaw and rise for at least 3 hours or overnight (alternatively, you can leave croissants to thaw and rise at room temperature for approx. 4–6 hours; do not exceed 8 hours). Remove thawed croissants from refrigerator and let sit at room temperature to rise and proof until nearly double in size, approx. 2–3 hours. Preheat convection oven to 375°F or conventional oven to 400°F. Lightly brush the tops of the croissants with an egg wash (1 egg beaten with 1 tsp. water). Bake until puffed and golden, approx. 18–20 minutes. Let cool on baking sheet for 5–10 minutes before serving.Date published: 2019-05-24