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Our signature croissant: 72-hour laminated dough, French butter and a shatteringly crisp shell.
Wheat flour (gluten), butter (milk), sugar, eggs, yeast, salt. Contains: gluten, milk, eggs.
Best enjoyed on the day of baking. Keep in a paper bag at room temperature and eat within 24 hours.
To refresh, warm in a 180°C oven for 3–4 minutes.
