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.

Whipped Cream Cheese

• The star of the filling, providing a creamy and tangy contrast to the savory topping.
• We whip the cream cheese to make it easily distributed via pastry bags, while also providing a more pleasant, soft and luscious texture that complements the delicate flakiness of the croissant.

Everything Seasoning

• Sesame Seeds: Adds a nutty flavor and a subtle crunch.
• Poppy Seeds: Contributes a mild, nutty taste and also adds textural contrast.
• Dried Garlic and Onion Flakes: Provides savory, aromatic notes that balances the richness of cream cheese filling.
• Sea Salt: Enhances the overall flavor and provides the pronounced saltiness that is characteristic of an everything seasoning.

Are we repurposing old croissants to make this product?

• No. We will only be using croissants baked on the same day.

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 cream cheese, 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.

• 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 cause the everything seasoning to fall off and the croissants to flake excessively.
• Be diligent in entering prep inventory. Filling 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.
• Limited Everything Seasoning. Every location is receiving a one-time allotment of everything seasoning. 
• Log the temperature and the time in the TCS (time/temperature control for safety) log along with the pizza for the day.