Download our free analysis glossary
« Le Croissant in words »
The technical sophistication of the croissant, and its eventful history, make it a product of extraordinarily rich organoleptic properties.
Lesaffre now offers, in collaboration with Hubert Chiron, from the AIPF, a booklet devoted to the organoleptic properties of the croissant and, by extension, to other products made with leavened and laminated doughs (Danish pastries, laminated brioches, stuffed croissants).
