Sourdough Almond CroissantRegular price £3.30
Fragrant Croissants, made with 100% Sourdough and NO YEAST!
We're so proud of this recipe: it took weeks to properly research, test and develop, and it's completely ours, you won't find any croissants like this anywhere else!
The croissant is slowly proven 3 times in the space of 48 hours, making it extra soft (and making it last fresh for 2 days instead of the only 1 that classic croissants usually do).
Organic flour, butter, sugar, water, milk, sea salt, honey, cocoa butter, vanilla extract.
Glaze: egg, milk.
Almond cream: almond flour, sugar, butter, eggs, flour, rum, lemon juice, amaretto di Saronno extract (almond extract).
Wheat (gluten), dairy, egg, almonds (nuts), sulphites.
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, soy.
We deliver our entire menu to selected postcodes in a (circa) 2 mile radius from Wandsworth Town.
As of now, it is impossible for us to send our bread via the post, so sourdough, sweet sourdough, viennoiserie and bread subscriptions are available only in those postcodes.
If by mistake your postcode is not in our delivery area and you add one of the restricted products, the cart will give an error message: you will need to remove the sourdough-based products to proceed with the order.
Sorry for the inconvenience: contact us if you need any additional info.
All production is handmade in-house at Buzzing Bee Baked Things: it means that you can always trust that you’ll have every day the best product ❤️
Deborah, co-owner of Buzzing Bee, is an experienced Baker who has almost 15 years of experience in the industry.
Check out her baking story:
After a year of studies in bakery and pastry school, she worked for 6 years as an apprentice in bakeries around North Eastern Italy, and she run the whole production of a patisserie/coffee shop before moving to England, the country she fell in love with while on a 2013 trip for a Cake Design course at Squires Kitchen School in Farnham, Surrey, in 2014.
After a Cake Design course at Le Cordon Bleu, London, she found a job in North London in a production bakery, to then leave for her first restaurant job. From there she worked in restaurants such as Roka, Aviary at the Royal London House, and The Wolseley (where she was promoted to Junior Sous Chef in under a year).
With all this experience on her shoulders, she launched Buzzing Bee with Marco in June 2019, and now is the bakery wizard in the kitchen, creating and testing the recipes, and being constantly focused on making the best product you could ever have.