Almond Croissant

The Croissant That Earns Its Second Life

Boulangerie Christophe's Almond Croissant is a French bakery classic done with the same obsessive care that defines everything they make. A perfectly laminated croissant is split open, soaked in a light house-made syrup, filled with a generous layer of rich frangipane (almond cream), then topped with a blanket of toasted flaked almonds and a dusting of powdered sugar before being baked a second time.

The result is extraordinary: a shatteringly crisp exterior, a soft and custardy almond-cream interior, and a deep, nutty fragrance that fills the room the moment it comes out of the oven.

The Art of Laminated Dough

The foundation of every almond croissant is Boulangerie Christophe's signature hand-laminated dough. Premium European-style butter is folded into the dough through a precise series of turns over two days, creating hundreds of alternating paper-thin layers of dough and butter. When baked, those layers puff and separate into the flaky, honeycomb interior that defines a truly great croissant.

Slow-Proofed for Depth of Flavor

After shaping, each croissant undergoes a slow, cold overnight proof — the same extended rest used across all of Boulangerie Christophe's viennoiserie. This patience builds a subtle complexity of flavor that fast-proofed pastries simply cannot replicate: buttery, rich, with a faint pleasant tang that makes the almond filling sing.

The Frangipane Filling

Christophe's almond cream is made fresh daily from whole blanched almonds, European butter, eggs, and cane sugar — no shortcuts, no pre-made pastes. It's piped generously into each croissant before the second bake, melting into the layers and creating a soft, custardy center that contrasts beautifully with the crisp, toasted almond crust.

Pure Ingredients

• Organic stone-milled flour
• Premium European-style butter (84% fat)
• Whole milk
• Free-range eggs
• Sea salt
• Cane sugar
• Fresh yeast
• Whole blanched almonds
• Toasted flaked almonds
• Powdered sugar

No artificial flavors. No shortcuts. Just a croissant worth every bite.

Best enjoyed warm. Reheat for 4–5 minutes at 325°F to revive the crisp crust and soften the almond cream. Pairs beautifully with a strong black coffee, café au lait, or a pot of Earl Grey.