Almond Croissant


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A croissant baked once, dipped in brown sugar syrup, filled with frangipane, topped with flaked almonds, baked off a second time and dusted with icing sugar. Made from scratch and laminated using all butter and organic flour from Shipton Mill.

Croissants are best used on the day of baking. They can be frozen and refreshed by putting them through a hot oven for 5 mins at 160 degrees celcius.


Contains GLUTEN, MILK and NUTS