Ingredients: all-purpose flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley), spelt, water, sugar, eggs, levain (all-purpose flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley),rye flour & water), yeast, butter (heavy cream, salt), heavy cream (heavy cream contains less than 0.5% of: carrageenan, mono and diglycerides, polysorbate 80), salt, chocolate batons (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavoring)  CONTAINS: wheat, egg, milk, soy

• Storage/Heating Instructions:




• Pastries are fully baked and require reheating. 


• Remove croissants from packaging and place in the freezer upon arrival.


• Croissants can be kept in the freezer up to 6 months, at room temperature up to 3 days, or in the fridge for 5 days.


• STEP 1: Defrost croissants for 3-4 hours at room temperature or 6-8 hours in the refrigerator.


• STEP 2: Preheat oven to 375 degrees. 


• STEP 3: Bake croissants for 3-6 minutes to fully cook. 


• STEP 4: Remove from the oven and enjoy!