Handmade and freshly baked each Saturday morning. My croissants are made with rich and creamy raw milk, cultured Bungay Butter from Fen Farm Dairy in Suffolk and some of my own sourdough, giving them an incredible flavour and texture. Best served warm.
Ingredients: 100% organic wheat flour, organic milk, free range eggs, Bungay Butter, sourdough culture, sugar, yeast, sea salt.
Whilst I take every care in handling my ingredients, Elsing Bakehouse is an open kitchen and these croissants may contain traces of nuts or sesame.