Now Accepting Orders for Croissants for Easter
Orders will be open until Sunday March 25 at 6 pm.
Real, butter filled croissants were impossible to come by in our area until now. I am really excited to share this new endeavor with you. Talented Zach The Bread Guy, at the Roanoke Farmer's Market, and I have teamed up to bring you flakey, crumbly, perfect croissants for your Easter brunch. Going out? Order and keep them frozen for another time. Pick up some wonderful jam at La Dolce Vita pantry area to add to the flavor.
Your croissants will be available for pick up on Saturday, March 31st. (Possibly on Friday... I will let you know if that is the case.) They will be frozen and packaged for you with easy instructions on rising and baking, just like when you order the Lover's Knots Rolls or Chicken Pot Pies. It will be as if you strolled to the Boulangerie around the corner in your repettos, lovingly selecting each one pour votre famille.
1/2 Dozen $21.00
1 Dozen $40.00
Please email or text me ASAP for your order. Remember, orders close on Sunday night!
Croissants should be very flaky and messy. The crumbs should get on you. The inside should have plenty of air holes. A croissant has over 70 layers made by folding the dough in an envelope shape, then a tri fold, then rolling and folding once more until you have the butter layered throughout. Although there has been much arguing and folklore over who really invented the croissant, the Viennese or the Turks, and what was smuggled inside them during the occupation and if the ends should be straight or curved, it only adds to the majic of these delicate morning pastries.