Croissants

Croissants:


Butter Croissant	Almond Croissant	Medium Croissant	Cocktail Croissant

Pain Au Chocolat	Cheese Stick

In 1983, when we first started selling the humble butter croissant on Sunday mornings to the handful of shops that were actually open on a Sunday back then (perhaps one or two in every second suburb), we little realised that we were like a very small crack in a large dam that would collapse over the next few years, changing forever Sydney's eating habits. People forget but in 1983, before we started, there were perhaps only four or five places in Sydney where a good croissant could be found, at any time, and most of them were closed on Sundays!

Anyway, please meet the croissant that led a revolution and its brothers and sisters, who were later developed to meet the new demand. It's a traditional French recipe 100% butter croissant, something apparently now quite rare, even in France (where many use margarine), and is absolutely delicious warm, or cold; on its own; dunked in your morning coffee, or hot chocolate (not sure about tea?); with jam, or any kind of spread, or as a sandwich with your favourite filling.

You can also let them go stale and then see how far you can throw one. Bob & Pete's staff picnic has been holding "The World Croissant Throwing Championship" since the mid 80's.

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