June: Croissant

First of all: 20 000 000 000 is a very big number! And according to projections, that’s how many Croissants are sold worldwide every year! No wonder that a wide variety of sweet and savoury varieties have emerged in the meantime.

Worth knowing: Where the Croissant comes from is still the subject of heated debates today. It is often said that Marie-Antoinette did not want to give up her favourite Austrian piece of baked goods when she moved to France, which is why the “Hörnla” became the Croissant.

Good to know: Croissant dough is easier to process if you allow it to rest for a few hours at cold temperatures after folding.

Keen to experiment: Why not make your Croissants in the style of lye baked goods, adding some variety to your counter?

MONDO LIEVITO MADRE inside: In the Croissant, our Lievito Madre makes its presence felt in the particularly fine layering and the fine-textured crumb. For: When a Croissant is being cut, it must literally burst and the crumb inside has to be evenly airy. Moreover, our Lievito Madre leads to a really authentic taste in Croissants.

Click here for the recipe.

In the video, we show you how to make our Croissant following the example set by France:

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Calendar 2022

Croissant – Enjoying layer by layer