Croissants

For 30 years, every croissant (kwa sawnt) we’ve created has been hand-shaped. Why? We want your customers to be served the lightest, crunchiest and most delectable croissant this side of Europe. Most every major bakery supplier in the USA (and now, even in France) use machines to roll up triangles of dough and cut labor costs. Why’s that a bad idea? Machine-rolling is way too harsh. It effectively destroys the fragile layers of dough/butter in the product. It rolls them up too tightly. It means that the croissant can’t proof to its ideal size. It results in a heavier, denser product with little of none of the esteemed flakiness of the original.

While laminating our croissant dough, we allow it to rest and chill during the process. This ensures the optimum separation of layers. It’s more time-consuming but what a difference this makes. Many of the larger companies have eliminated this simple step in favor of further labor cost-cutting. Why do so many manufacturers want to deform traditional methods and rely on machinery instead? The reason is they believe that by making the cheapest product out there, they’ll have the biggest market share. Maybe they’re right.

LBA doesn’t offer the least expensive product. What we do offer, though, is the finest. Our butter-to-dough ratio is arguably the highest. Our guaranteed freezer life is the longest. Our croissants’ baked volume is 125% greater than other’s products of equal weight. Our customers are the most loyal.

This is why Bakery Industry Magazine called LBA’s “the highest quality croissant in America”.