Sourdough Croissant

• Organic Artisan Baker's Craft (Central Milling): Forms the base of our croissant dough.
• 83% European-style Butter (Glenview Farms): Provides richness and softness to the base croissant dough, while also being necessary for the lamination process.
• White Granulated Sugar (C&H): Sweetens the dough slightly, while also assisting in the final color as the dough browns during the bake.
• Harriet: Serves as the primary leavening agent and source of fermentation for the dough.

Custard Cream

• Gelatin Powder: Gives structure and stability to the custard to better allow it to hold up over time.
• Half and Half: Used as the primary component in the custard to create a rich, creamy texture.
• White Granulated Sugar (C&H): Sweetens the custard.
• Corn Starch: Thickens and gives further structure and stability to the custard.
• Liquid Egg Yolks: Adds most of the richness and distinctive faint yellow color to the custard.
• Vanilla Bean Paste (Nielsen-Massey): Gives the classic, rich vanilla taste, while enhancing the look of the custard cream with real bean specks from the vanilla pod. 
• Madagascar Vanilla Extract (Mount Hope): Gives a further depth and richness to the custard.

Chocolate Glaze 

• Powdered Sugar (C&H): Provides the basis for the thick consistency needed for glaze.
• Extra Brut Red Cocoa Powder (Cacao Barry): Premium cocoa powder gives the glaze a rich, unmistakably chocolate-forward flavor and deep dark brown color.
• Madagascar Vanilla Extract (Mount Hope): Gives a further depth of flavor to the glaze, enhancing the sweet sensation and balancing out the dark, bitter notes of the cocoa powder.
• Whole Milk: Primary liquid used to bind all the dry ingredients together.

Topping and Decoration:

• Non-Melting Snow Sugar: Since the chocolate glaze can take quite some time to fully set and dry, this type of confectioner's sugar can be applied at any time without needing a dry surface, increasing efficiency in workflows.

Are we repurposing old croissants to make this product?

• No, this is a premium product and the experience of it is harmed if the croissant is stale. We will only be using croissants baked on the same day.

Are the 4-packs available for retail sale?

• No. The 4-pack discount is to encourage preorders.

Why is this product priced at $10? What makes it special?

• It takes significantly more labor to prepare. On top of the already-challenging process to make the base Sourdough Croissant, the filling and glaze are significant prep tasks and involve a lot of extra workflows and cleanup. In addition, the filling, glazing, and decorating process requires additional care and attention to ensure there is adequate filling, an even layer of glaze, and an attractive, clean final presentation.
• We took the time and resources to source high-quality ingredients from established brands. Whether it is the organic flour or European-style butter we use in the dough, the genuine vanilla bean paste for the custard cream, or the cocoa powder used in the glaze, we go out of our way to use ingredients that we can be proud to declare the source of.

How long can this product remain at room temperature and still be safe to consume?

• We don't recommend storing this product at room temperature longer than 4 hours. We only put out small batches in our displays to avoid excessive spoilage. Because of the custard cream, there is always a risk of spoilage if left out for many hours.

Can I refrigerate this product?

• While this is best enjoyed fresh, refrigerating it does preserve the product to be safely consumed for 2-3 days. However, refrigerating it for long periods of time will cause the croissant itself to stale and dry out to some extent. Furthermore, since the custard cream is made in-house without artificial stabilizers, the cream may split over time and deteriorate the consistency of the filling.

• Always display a cross section of the product in the pastry display. Try placing each half against each other at an angle to create a dynamic look (as pictured above).
• Do not stack these products on top of one another. It will ruin the details in the decoration and cause the croissants to flake excessively.
• We ideally want to waste as little as possible. Be mindful of how many are projected to sell in the next several hours. It is not recommended to prepare more than one tray of Sourdough Croissants at a time unless it is a busy day. The glaze and filling should be conserved, since they have a reasonably long shelf life.
• Be diligent in entering prep inventory. Filling and glaze will be prepared every Monday and Friday at Mesa, so it is imperative that on Sunday and Thursday that any excess usable inventory is entered into the system to reduce the next day's prep.
• Log the temperature and the time in the TCS (time/temperature control for safety) log along with the pizza for the day.