
This pastry is made by cross-laminating the croissant dough so that the layers face up instead of to the side, making it even crispier!
The inside of this special is filled with a brown butter pecan frangipane, salted caramel and milk chocolate
This pastry is made by cross-laminating the croissant dough so that the layers face up instead of to the side, making it even crispier!
The inside of this special is filled with a brown butter pecan frangipane, salted caramel and milk chocolate