MINI cinnamon croissant

MINI cinnamon croissant

Soft puff-pastry, sourdrough, half-sourdrough, For weight
7kg
7kg paper boxes
up to 6 months from date of manufacture
in freezer, in -18 °C

Preparation: thawing in room temperature 20-25min

Baking: In a heated oven at 190 ° C for 8 - 10 minutes

 

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