Margarine croissant 85gr


Defrosting: 30 Minuts.
Baking: 14 to 16 Minuts at 190°.

2 sticks chocolate croissant 115gr


Defrosting: 30 Minuts.
Baking: 19 to 21 Minuts at 190°.

bombon croissant 115gr


Defrosting: 30 Minuts.
Baking: 19 to 21 Minuts at 190°.

Bombon duo croissant 115gr


Defrosting: 30 Minuts.
Baking: 19 to 21 Minuts at 190°.

Custard croissant 115gr


Defrosting: 30 Minuts.
Baking: 19 to 21 Minuts at 190°.

York & Cheese croissant 118gr


Defrosting: 30 Minuts.
Baking: 19 to 21 Minuts at 190°.

Chocolate napolitana plus 130gr


Defrosting: 30 Minuts.
Baking: 25 to 27 Minuts at 180°.

Custard napolitana plus 130gr


Defrosting: 30 Minuts.
Baking: 25 to 27 Minuts at 180°.

Chocolate napolitana 100gr


Defrosting: 30 Minuts.
Baking: 25 to 27 Minuts at 180°.

Mini ensaimada


Big ensaimada


Custard and raisins snken


Tuna Fermented Pastry 1150gr


Defrosting: 30 Minuts.
Baking: from 15 to 20 Minuts at 180 ºC.

Fat croissant 85gr


Let defrosting.
Baking: 20–22 minutes at 180ºC.


*All these times are approximate, depending on types of oven, fermentation cabinets, climatology and places where you work.