Baked Lattice, Assorted Fillings
(Thaw, Proof ‘n Bake)
Danish, Raw Round Plain
(Thaw ‘n Serve OR Heat ‘n Serve)
Baked, Round Assorted Fillings
How to Choose

Full of flaky layers and featuring a decadent fruity filling, a Danish pastry should be an indulgent sweet treat. Unlike bread, Danish dough is layered with butter, then rolled thin. This happens a dizzying 24 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 Danish pastry is baked. The dough is so complicated to prepare that only pastry chefs know how to do it. Le Bon Croissant expertly produces Danish dough but takes it one step further: we use the traditional methods that call for the dough to “rest” before the pastries are completed. This extra time allows flavours to develop and it’s why a Danish pastry tastes so rich and decadent. One Danish doesn’t have to fit all. The many options available to create your perfect Danish pastry are numerous, and most importantly, they all affect the price you pay. What kind of Danish should you purchase? Some questions to consider:

  • Does your end-customer want the premium all-butter experience? Or is your end-customer looking for a value-conscious choice?
  • Do you have skilled labour that can properly handle an unbaked Danish pastry 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?
  • Will the Danish pastries be part of a buffet? You may want a small pastry instead of a large.
  • What shape? Danish pastries come in a wide variety of shapes, and Le Bon Croissant is able to produce round, square, pinwheel-shaped, bow-tie and lattice.

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 here to download our sales sheet.

All-butterTop-of-the-line, high-end choice for the discerning customer: the ultimate Danish pastry made the traditional way.High per-unit cost.
MargarineA good value-conscious choice.The most cost-effective option when considering type of fat in a Danish pastry.
Danish 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 pastry to your customer.
Requires skilled labour to consistently handle (thaw, proof and bake) the Danish pastries.
Requires you to source filling.
(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 Danish have been filled, baked then packed.
Lower quantity per case.