Pain aux Raisins Swirl

Croissant swirl filled with vanilla bean pastry cream and juicy vanilla-orange blossom soaked raisins & currants. The pain aux raisins is a staple at French boulangeries.

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.