This extraordinary croissant is tender and buttery, with a lightly crisp and flaky crust. Just the way a real croissant should be. Keep lots in the freezer and enjoy a warm, fresh treat any time you want.
Do not defrost before baking. Remove from packaging. Place frozen croissant on a baking tray in a 175°C (350°F) oven for 5-6 minutes until golden brown. Remove from oven and let rest for 10 minutes before eating.
unbleached wheat flour, butter, water, sugar, yeast, skim milk powder, sunflower oil, salt, dried malt (barley malt syrup, caramel colour), wheat gluten
wheat, milk, barley
eggs, soy, walnuts, almonds, pecans, sesame seeds