Double baked dry croissant – spinach / mascarpone / béchamel – hand-made (making time is 3 days!), Buttery dry croissant with spinach, mascarpone cheese and béchamel sauce.
wheat flour, butter, milk, water, sugar, salt, yeast. Filling: spinach, mascarpone cheese, butter, milk, flour, salt, mustard, pepper, sunflower, walnut
Long- fermented cold, hand-formed (3 days!), Made of the best quality ingredients.