How did the croissant toast came to live?

What is so unique about it?

This is a very exciting new product, first in the industry. A regular croissant is part of our culture in France. People enjoy it as morning pastry everyday. We wanted to bring this habit to the US and make it even more affordable and easy for people to eat it and that it why we created the croissant toast. the idea of the load is also because when you cut a croissant today, it never fits in the toast, it always breaks. So the idea was why don’t we make a croissant of a loaf shape and pre-slice it so people can keep it at room temperature or in the freezer and take one slice at a time and it can last forever.

The unique thing about it are its 27 layers of croissant and butter that make it so flaky and enjoyable. We produce it everyday at our manufacture facility starting from 2 am. The process takes about 2 days, since the dough needs to rest at a very low temperature so that the yeast doesn’t get activated, otherwise it starts to rise. Again, it is a very traditional French product that we transformed into something new to make it easy for people to enjoy. All you have to do is take a slice, put it in the toaster, 1 minute later you you will have a fantastic layer butter croissant experience without having to deal going to the bakery, cutting one in a half pushing it to the toaster cause it doesn’t fit.

What are the main ingredients? 

What variations do you have?

Where can I buy it? 

What can you pair it with?

It is absolutely delicious made from Central Milling flour, American dairy, no eggs, non-gmo ingredients, no trans fats and no artificial preservatives. 

We have a Butter, Everything, Vegan, Cinnamon, Chocolate & Pumpkin Version.

You can find in selected Whole Food Markets, all our bakeries in San Francisco, or get it shipped to you nationwide. 

It is such a versatile product, with which you can do so much! So many different spreads, but so much more, you can use it in many recipes both salty or sweet.

See here for inspirations