croissants

Croissants are the buttery pastry people reach for when they want a flaky breakfast item that feels more special than plain bread. By our assessment, their big strength is the layered, shattering texture and the butter-forward taste that comes from real lamination, which makes a good croissant light but rich at the same time. The honest downside is that they are delicate: they stale quickly, shed crumbs, and never stay as good as they look in the case. In practice they ask for fresh handling and a short window of enjoyment, especially if you care about the crisp shell. Compared with rolls or toast, croissants are less sturdy and less practical, but they give more aroma and texture. The Astrina catalogue files croissants under Croissants, which suits a product defined by its own name and style.