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Freshly Baked Croissant by Makati Shangri-La

Buttery and Flaky

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Made of layered yeast-leavened dough and a handful of butter, folded several times in succession and rolled into a thin sheet. We admit, the process of making croissant is so complicated, we'd rather just leave this to the bakery maestros at Makati Shangri-La. Assured you get that flaky, crisp and soft croissant adored by many. **Only available for Saturday deliveries in boxes of 4pcs.**

Tasting Notes from the Curator

Many believe the croissant is a quintessentially French pastry but it is rather a product of Vienna, Austria, thus falling under the viennoiseries category. By definition, viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The painstaking process of “laminating” butter and dough together in a thin sheet is what gives a croissant its disinct soft,puffy inside and layered, crisp outside.

Pairings

A crossiant is best enjoyed as it is. Indulge into those layers of butter. It’s okay if the flaky texture falls off, creating a bit of a mess. You know its a good croissant when you encounter this.

Enjoy alongside your cup of espresso coffee or hot chocolate, the latter being associated to a very French childhood tradition of dipping croissant in wonderful warm hot chocolate.

Made With Love by Makati Shangri-la

Enjoy the bakery products, made with utmost care and commitment to quality by Makati Shangri-La Hotel, a luxury 5-star hotel in the heart of Makati. Made by hand on the morning of Saturday, delivered to you fresh on the same day by the careful team of The Bow Tie Duck.

Storage Instructions

Baked fresh on Sat­ur­day morn­ings at Makati Shangri-La. Best con­sumed upon arrival, but you can store it at room tem­per­a­ture for up to two days in their original packaging. For storage up to a week, wrap them in parchment paper or plastic wrap and refrigerate. Alternatively, you can freeze your parchment-wrapped viennoiserie in a ziplock bag for up to two weeks.

To refresh refrigerated viennoiserie, preheat your oven to 200°C and place the pastry on a baking tray with a loose covering of foil. Bake for 5-10 minutes (depending on your oven) then allow to cool to desired temperature. The same process applies to frozen viennoiserie. Just thaw them overnight first!