Like Bauli's holiday Pandoro and Panettone, Bauli croissants are made using a "mother dough." Water and flour are progressively added to this nucleus to create a croissant dough with natural yeast instead of chemical additives, allowing it to rise naturally. After 18 hours of natural leavening, the croissants are soft and flavourful with a delicious aroma. They also stay fresh for much longer than most bread or cakes, without any added preservatives.
Certified kosher and Peanut free.