The French croissant from Forno in Fiore embodies the tradition and excellence of viennoiserie, with its unmistakable buttery aroma and delicate, flaky pastry. Its preparation involves a slow fermentation at 20/23°C for 8/10 hours, followed by a 15-minute baking time, ensuring a fresh and irresistible product every time.

Thanks to freezing, the croissant maintains its quality and taste, allowing for flexible management of the quantities displayed in the showcase, avoiding waste, and optimizing the daily offer based on demand. Its versatility makes it perfect both in the sweet version, with its classic, enveloping buttery flavor, and in the savory one, ideal for filling for refined appetizers.

For perfect browning, simply brush it with beaten egg or sugar syrup before baking. This way, the croissant releases its inviting fragrance, offering a unique tasting experience in the name of artisanal quality and Italian excellence.

Latest news: