Our signature croissant dough wrapped around vanilla pastry cream and fuyu persimmon poached with autumnal spices.
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.
Photo is not of our croissant, but gives you an idea of what it'll look like.
