Made with thyme and olive oil, this croissant is just perfect for lunch or snacking. The fine selection of qualitative French ingredients brings a delicate and subtle taste. Defrosting: Approximately 45-60 min at room temperature Baking: Preheating oven at 190°C and bake at approximately 16-18 min at 165-170°C

Three types of chocolate, giving you three different flavours and textures: a heart of white chocolate surrounded by two bars of milk chocolate inside, covered with dark chocolate chips. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C, Baking at approximately 15-18 min at 165-170°C

A mini lattice with a fruity, strawberry centre. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 175-180°C, Baking at approximately 14-15 min at 170-175°C

The iconic croissant: a beautiful golden colour, crisp, moist, and meltingly smooth, with a final note of caramel. Baking: Approximately 15-18 min at 165-170°C

The essential pastry from Portugal. Defrosting: Approximately 15-20 min at room temperature Preheating oven at 250°C, Baking at approximately 10-13 min at 250°C To  finish, spray with water so that the upper filling sags. The disposable mould should be easy to be removed when the product is still warm.

Delicious pure butter pain au chocolat in generous sizes, in a consumer bag perfect for households. A recipe where the splash of milk and cream adds intense flavours in the mouth. Defrosting: Approximately 30-45 min at room temperature Baking at approximately 16-18 min at 165-170°C

This pain au chocolat combines the intense flavors of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy Defrosting: Approximately 20 min at room temperature Baking: Approximately 16 min at 165°C

A delectable mini pastry with a delicious confectioner’s custard filling. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C Baking: Approximately 14-15 min at 165-170°C

Light, flaky, crisp and buttery: the perfect way to start the day. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C, Baking at approximately 13-14 min at 165-170°C

A mini lattice with the exotic taste of mango. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C, Baking at approximately 13-15 min at 165-170°C

An irresistible recipe for pure-butter croissant dough, with the sweet taste of confectioner’s custard and chocolate chips. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C, Baking at approximately 16-17 min at 165-170°C

The richness of emmental at the heart of a delicious croissant, which is both soft and crispy at the same time. Defrosting: Approximately 45-60 min at room temperature Baking: Preheating oven at 190°C, Bake at approximately 17-18 min at 165-170°C

Delicious pure butter croissants in generous sizes, in a consumer bag perfect for households. A recipe where the splash of milk and cream adds intense flavours in the mouth. Defrosting: Approximately 30-45 min at room temperature Baking at approximately 15-17 min at 165-170°C

These delicious Viennese pastries are made with a butter-rich recipe for a meltingly soft texture and an intense taste. Baking: Approximately 15-18 min at 165-170°C

The iconic croissant: a beautiful golden colour, crisp, moist, and meltingly smooth, with a final note of caramel. Defrosting: Approximately 20 min at room temperature Baking: Approximately 16 min at 165°C

A beautiful, golden and glistening croissant with a generous size (90 g) and mouth-watering almond filling. Defrosting: Approximately 45-60 min at room temperature Baking: Approximately 17-18 min at 165-170°C