Fresh Parisian Croissants - 12 Pack

Parisian croissants are simply croissants without the curve, and by French law only a 100% butter croissant is allowed to go straight. Ceci-Cela bakes these dozen the traditional Parisian way, crisp and flaky outside, soft and elastic inside, with a shape made for dipping in coffee. The Nolita patisserie, opened in 1991 by French master chef Laurent Dupal with restaurateur Georges Forgeois, has earned New York magazine’s label as the source for impossibly delicious pastries and Serious Eats’ vote for the best croissants in New York. Perfect for a leisurely brunch, a café-style morning, or a gift for a Francophile. A dozen straight from Paris, by way of Manhattan.