Butter croissant soaked in house-made simple syrup, filled by hand with almond frangipane, blanketed in toasted flaked almonds, and returned to the oven for a second bake. Moist, marzipan-rich, and fragrant in a way that only comes from using real butter, real almonds, and a willingness to take the long way round.
Allergens: Gluten (Wheat), Dairy, Egg & Nuts (Almonds)
Storage: 2 Days (Room Temperature) or 2 Weeks (Freezer)
Best Enjoyed: Same day
