David Cross

When I worked at a quality bakery in Bath, we produced hundreds of almond croissants daily and upto 1,500 on the weekend. All were baked the day before sale intentionally, covered overnight then dipped in rum syrup before being filled and topped with almond cream and flaked almonds. They were then chilled for a couple of hours before being baked and glazed. The croissants needed to be aged to prevent squashing during slicing.
We would not be able to sell this product consistantly if it was made from unsold or left over produce due to customer demand and unknow levels of unsold product.

Commented on: 23 August 2024

Gail’s almond croissant debate highlights disconnect between bakers and shoppers