Twice Baked Croissant - Pistachio + Raspberry White Chocolate Ganache

Indulge in a flavor explosion with our Twice Baked Raspberry Croissant. We start by moistening the croissant with vanilla syrup, followed by filling it with our creamy green pistachio frangipane and our caramelized white chocolate raspberry ganache. Then, the pastry is covered with more frangipane and crushed pistachios and baked for a second time. To finish, we dust them with powdered sugar and raspberry powder for a delicious and beautiful pastry that you won't forget.

These are larger than your normal twice baked croissant.  We not only fill the inside with pistachio frangipane and raspberry white chocolate ganache, the outside is is also smothered in our delicious pistachio frangipane instead of a small tiny dollop like the other bakeries do.  Of course those other twice baked croissants are pretty, but ours are delicious flavor explosion monsters of a pastry.  So, we do have to charge a little extra (pistachios are not cheap) not only for the organic ingredients but for the extra filling that is worth it's weight in gold. Try one and tell us you won't sell your left foot for another one.

*every pastry we make has come in contact with nuts, but this pastry also has nuts inside.