Description
Chocolate croissant made with our tangy sourdough laminated pastry.
How it’s made: Laminated using NZ butter, Natural sourdough levain (flour and water) with a little commercial yeast.
Fermentation time: About 18 hours
Ingredients: White Roller Milled Wheat Flour, Water, Butter, Whole Milk Powder, Dark Chocolate (40%), Sugar, Salt, Yeast, Improver.
Net Weight: ~120g
