80g
Our sourdough plain croissant uses French AOP butter from Isigny Ste-Mère. Adopting a higher than usual butter to dough ratio to enhance butteriness in the dough with a combination of folding techniques to preserve thicker, crunchier exterior whilst maintaining soft, cottony lightness inside.
The addition of levain for added savouriness to balance off any heaviness from the butter layer.
WHAT IS SPECIAL ABOUT ISIGNY STE-MÈRE BUTTER?
UNIQUE TERROIR
Milk was sourced specifically from fertile clay valley located near the sea (the Baie Des Veys). Those pastures are mineral-rich, marshy, lush grasslands that are incredibly rich in minerals and carotene which is essential in producing rich, full-bodied butters.
STRICT PROTECTION OF AOP LABEL
“AOP” stands for “Appellation d’ Origine Protégée” which translates to protected designation of origin
Its AOP status ensure controlled origin and require butters to be made using traditional methods without chemical additives/stabilisers.
LONG MATURATION PROCESS
The cream undergoes a long maturation process for at least 16-18 hours. Lactic culture are added to ferment the cream, enhancing its complexity.
The extra fermentation allows the fat molecules to develop its hazelnut and sweet cream aroma, resulting in a butter which is deeply rich, sweet, hazelnut-forward with a very subtle, natural lactic tanginess.
80g
Our sourdough plain croissant uses French AOP butter from Isigny Ste-Mère. Adopting a higher than usual butter to dough ratio to enhance butteriness in the dough with a combination of folding techniques to preserve thicker, crunchier exterior whilst maintaining soft, cottony lightness inside.
The addition of levain for added savouriness to balance off any heaviness from the butter layer.
WHAT IS SPECIAL ABOUT ISIGNY STE-MÈRE BUTTER?
UNIQUE TERROIR
Milk was sourced specifically from fertile clay valley located near the sea (the Baie Des Veys). Those pastures are mineral-rich, marshy, lush grasslands that are incredibly rich in minerals and carotene which is essential in producing rich, full-bodied butters.
STRICT PROTECTION OF AOP LABEL
“AOP” stands for “Appellation d’ Origine Protégée” which translates to protected designation of origin
Its AOP status ensure controlled origin and require butters to be made using traditional methods without chemical additives/stabilisers.
LONG MATURATION PROCESS
The cream undergoes a long maturation process for at least 16-18 hours. Lactic culture are added to ferment the cream, enhancing its complexity.
The extra fermentation allows the fat molecules to develop its hazelnut and sweet cream aroma, resulting in a butter which is deeply rich, sweet, hazelnut-forward with a very subtle, natural lactic tanginess.
French AOP butter
Sugar
Sea salt
Flour
Egg
Levain
Yeast
Simply enjoy on its own
Best served warm. Gently warm at 180 degree Celsius oven 3 - 4 minutes.
