Naturally leavened, oven baked
and ready to eat.
Here is the classic soft croissant
SOURDOUGH YEAST FROM 1894
ITALIAN FREE-RANGE EGGS
WHEAT flour, margarine (vegetable oils and fats (palm, sunflower), water, salt, natural yeast 18% (WHEAT flour, water, yeast), fresh EGGS from free-range Italian hens 12%, sugar, glucose-fructose syrup, pasteurized MILK from Italy 0,8%, skim MILK, Italian honey 0,6%, salt, butter (MILK), BARLEY malt flour, WHEAT gluten.