Ingredients in Order of Quantity:

• Mascarpone Cheese (Belgioioso)
• Artisan Baker's Craft (Central Milling)
• 83% European-style Butter (Glenview Farms)
• Powdered Sugar (C&H)
• Harriet
• Cold Brew (Press Coffee)
• White Granulated Sugar (C&H)
• White Chocolate Blossom Curls (Chocoa)
• Extra Brut Red Cocoa Powder (Cacao Barry)
• Chocolate Coffee Beans (Barry Callebaut)
• Instant Espresso (Medaglia D'Oro)

Sourdough Croissant:

• Artisan Baker's Craft: Forms the base of our croissant dough.
• 83% European-style Butter: Provides richness and softness to the base croissant dough, while also being necessary for the lamination process.
• White Granulated Sugar: 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.

Mascarpone Filling:

• Mascarpone Cheese: Smooth and subtly sweet, it balances the bold espresso.
• Powdered Sugar: Sweetens the mascarpone filling gently.

Cold Brew Espresso Glaze:

• Cold Brew: Used as the primary liquid in the glaze, while also imparting coffee flavor.
• Instant Espresso: Greatly enhances the coffee flavor in the glaze without introducing excessive liquid.

Topping and Decoration:

• White Chocolate Blossom Curls: Adds texture and a delightful color contrast to the dark coffee glaze.
• Cocoa Powder: A light dusting on the edges creates a deep, dark chocolate flavor for a bitter contrast reminiscent of the classic tiramisu flavor.
• Chocolate Coffee Beans: Used to signify that the pastry has a coffee undertone, while also contrasting the white chocolate curls and giving further texture to the surface of the pastry. It is made up of pure chocolate with a slight coffee flavor.

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 flour we use, the mascarpone cheese in the filling, or the coffee 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. The mascarpone filling, since it consists of a high percentage of sugar and fat, is relatively stable and holds well, but there is always a small 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 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.

• For orders with less than 2-3 pastries, place this product in a 5.75" x 2.75" x 9.5" windowed sandwich/pastry bag. Otherwise, a pastry box can be used for multiple pastries.

• 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.