(Thaw, Proof â€˜n Bake)
(Thaw’n Serve OR Heat’n Serve)
How to Choose
Full of flaky layers, a croissant should leave your fingers messy and your mouth full of buttery goodness!
Unlike bread, croissant dough is layered with butter, then rolled thin. This happens a dizzying 27 times by re-folding and re-rolling the dough over and over with layers of creamy butter, and it is this process that results in the flaky layers we all know and love once a croissant is baked.
The dough is so complicated to prepare that only pastry chefs know how to do it. Le Bon Croissant expertly produces croissant dough but takes it one step further: we use the traditional methods that call for the dough to â€œrestâ€ before croissants are completed. This extra time allows flavours to develop and itâ€™s why a croissant tastes so rich and buttery.
Most industrial producers use 16% butter content in their croissant; our standard recipe calls for 27% butter. Other industrial producers use margarine instead of butter; we only use margarine upon special request.
But one croissant doesnâ€™t have to fit all. The many options available to create your perfect croissant are numerous, and most importantly, they all affect the price you pay.
What kind of croissant should you purchase? Some questions to consider:
- Does your end-customer want the premium all-butter croissant experience? Or is your end-customer looking for a value-conscious choice?
- Do you have skilled labour that can properly handle an unbaked croissant through the thawing, proofing and baking steps? Or would you prefer a fully baked-then-frozen product that your staff need only display and sell or heat and serve?
- Do you want a large croissant or a small croissant? Crescent shaped or square? Breakfast croissant or sandwich croissant?
Let us help you create a pastry program that fits your needs but also meets the expectations of your end-customers.
We can create a customized croissant program for you, price it according to your needs, then provide you with top-notch technical support to ensure the program runs smoothly.
Click to download ourÂ LBC Croissant Sales Sheet 2011.
|All-butter 27%||Top-of-the-line, high-end choice for the discerning customer: the ultimate croissant made the traditional way.||High per-unit cost.|
|All-butter 22%||High-end choice for your customer.||High per-unit cost, but more cost-effective than 27% butter.|
|All-butter 16%||High-end choice where you can still state “all-butter” for your customer.||Even more cost-effective than 22% or 27% butter.|
|Margarine||A good value-conscious choice.||The most cost-effective option when considering type of fat in a croissant.|
|Croissant haven’t proofed or baked, so they’re small, which means you get higher quantity per case.|
You bake only what you need, providing a freshly-baked croissant to your customer.
|Requires skilled labour to consistently handle (thaw, proof and bake) the croissants.|
(thaw-n-serve or heat-n-serve)
|No skilled labour required: we do the baking for you, so you need only sell to your end customer.|
All products are produced to a consistent level of quality.
|Higher cost per unit since the croissants have been baked then packed.
Lower quantity per case.