Croissant - Enjoying layer by layer

First of all: 20 000 000 000 is a very big number! And according to projections, that’s how many Croissants are sold worldwide every year! No wonder that a wide variety of sweet and savoury varieties have emerged in the meantime.

Worth knowing: Where the Croissant comes from is still the subject of heated debates today. It is often said that Marie-Antoinette did not want to give up her favourite Austrian piece of baked goods when she moved to France, which is why the “Hörnla” became the Croissant.

Good to know: Croissant dough is easier to process if you allow it to rest for a few hours at cold temperatures after folding.

Keen to experiment: Why not make your Croissants in the style of lye baked goods, adding some variety to your counter?

In the video, we show you how to make our Croissant following the example set by France.