Mini Croissants by CiÇou

TAST­ING NOTES FROM THE CURATOR

These vien­nois­eries come in a box of 12. They’re small, but pack a lot of fla­vor, and are so addict­ing, you just might fin­ish the whole box.

Made of real French but­ter, you notice the dif­fer­ence in qual­i­ty from aro­ma alone. Bit­ing into its crust, you find gor­geous lam­i­nate lay­ers. These crois­sants from Chef Cyrille Soe­nen are so light and flaky, but full of but­tery goodness.

PREPA­RA­TION AND PAIRINGS

Crois­sants are a con­stant in most Euro­pean break­fasts, espe­cial­ly French. It needs no addi­tion­al frill. Although, if you wish, you could have it with jam, cheese, or choco­late spreads.

A good, steam­ing cup of cof­fee is the per­fect part­ner to a crois­sant. Have it on a lazy morn­ing, so you tru­ly savor its but­tery, flaky goodness.

FROM VIEN­NA TO PARIS

Despite being an icon of French cui­sine, the croissant’s ori­gins don’t actu­al­ly come from France.

Its begin­nings can be traced to as far back as 13^th cen­tu­ry Aus­tria, with the kipferl, a yeast bread roll that came in many dif­fer­ent shapes, one of which is a crescent.

His­tor­i­cal records show that the crois­sant as we know it now finds its ori­gins in at least 1839, when an Aus­tri­an artillery offi­cer, August Zang, put up a Vien­nese bak­ery on rue de Riche­lieu in Paris, called Boulan­gerie Vien­noise. The place and its fare quick­ly became pop­u­lar — espe­cial­ly the kipferl, and spawned many an imitation.

The French ver­sion of the kipferl was then named crois­sant, for its cres­cent shape.

Storage Instructions

Baked on the morn­ing of your expect­ed deliv­ery day.

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!