Traditional Croissants just made better with our a tough of Honey.
Buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are named for their historical crescent shape and, like other viennoiseries, are made of a layered yeast-leavened dough
Ingridients - Butter, Milk Solids, Milk, White Flour, Wheat Gluten, Bread Improver, Salt, Sugar, Yeast, Egg, Vanilla Essence, Honey and Sesame
Weight - 70 to 80g