Délifrance launches vegan croissant

Délifrance has unveiled a vegan-friendly croissant that features a quinoa topping. 

The croissant, available across the UK now, “has a soft, open, melt-in-the-mouth centre, with perfect distinctive layers”, according to the company.

It added that the quinoa topping “adds crunch and a great sweet caramelised taste”.

The croissant contains wheat and spelt flours and vegetable margarine, according to Stéphanie Brillouet, marketing director at Délifrance.

She added: “It has been developed and it is produced, like all our croissants, in France, where we have a team of viennoiserie experts with very strong French pastry know-how.

“There are other margarine croissants which might be suitable for vegans. However, what we have tried to do is increase product quality and develop a recipe with spelt and quinoa seeds to capitalise on use of different flour and seeds trend as well as provide a source of fibre.”

Elsewhere, Délifrance has partnered with Pascal Tepper, Meilleur Ouvrier de France (holder of the distinction of best French craftsman) in the bakery category (2000) and winner of the Trophée de l’Artisanat (2002).

The company said: “He will provide his skills and creativity to inspire and develop products. This collaboration has already given birth to a range of Délifrance Héritage rustic breads.” 

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