Pain au Chocolat

This classic chocolate croissant is filled with Guittard 50% chocolate batons.

Croissant dough has both sourdough levain (for more flavor & a longer shelf life), and instant yeast (for more consistent fermentation & a milder flavor). It's made with stone ground yecora rojo, stone ground whole spelt, hard white whole wheat, and type 80 wheat flours. All organic Central Milling flour. Butter for lamination is French Beurre d'Isigny.