كرواسون بالزبدة

I was pleasantly surprised by how light and airy these croissants turned out—the butter-to-flour balance really delivers. I ate one plain and it was perfectly flaky on its own.

Warmed one up this morning and the butter-to-flour balance really comes through—light, flaky, and not greasy at all. They're best fresh out of the oven, so I'd plan for that if you want the full experience.

The layers are perfectly buttery and flaky — just the right balance of wheat flour and butter. I heated one in the oven for a few minutes and it tasted like it came straight from a Parisian bakery. Perfect for a quick breakfast.