Discover our sensory glossary for croissants

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« 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).

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