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Freshly Baked Croissant by Shangri-La Makati
Buttery and Flaky
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.
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.
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.
Baked fresh on Saturday mornings. Best consumed upon arrival. Can stay in a non-refrigerated storage for up to 2 days. For longer, store in fridge.