Raisin Croissant

The lamination process is identical to our plain croissant, but before the dough is sheeted out, raisins are scattered across the surface and rolled in. They end up distributed through the layers rather than sitting in a pocket in the middle.

During the bake, the raisins plump against the surrounding dough and contribute moisture to the interior. The layers are slightly softer than a plain croissant as a result. After baking, we brush each one with a thin sugar glaze while they’re still warm — it sets quickly and adds a faint crunch to the surface without making them sweet.

Good with coffee. Also good on its own.