Le Marais Truffle Croissant
- Vendor Shipped
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Handmade in small batches at San Francisco's Le Marais bakery, these croissants can be baked fresh at home anytime for a taste that instantly transports you to Paris. Light and flaky with a rich layered interior, the savory croissants are filled with mascarpone cheese, porcini mushrooms and truffle oil. Enjoy them warm from the oven for breakfast any day of the week or impress guests at a weekend brunch.
- 10 croissants.
- 2 lb. 8 oz. total.
- Shipped frozen.
- Made in USA.
- Use & Care
- Upon receipt, place croissants in the freezer, where they will keep unopened for up to 3 months.
- Place croissants on parchment-lined baking sheet and thaw on counter for 8 hours. Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake for 22–27 minutes, until golden brown. Let cool and serve warm or at room temperature.
- Croissants: All-purpose flour, butter, starter, high-gluten flour, milk, sugar, salt, yeast (osmo), malt.
- Filling: Truffle puree, mascarpone cheese, porcini mushrooms, sea salt truffle, truffle oil.
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.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
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.
Rated 5 out of 5 by juffer from Delicious, but not as advertised These croissants are absolutely delicious. However, you only get 10, not 24 as the description states. So while they taste great, at $6.00 each, I’m afraid that they’re just not worth the price. Williams-Sonoma needs to change the description so that other people will be aware of what they are actually getting.Date published: 2019-02-01