6 Pistachio & Chocolate Croissants

I was skeptical about the demerara syrup, but it adds just the right amount of sweetness without overpowering the pistachio. The twice-baked croissant stayed perfectly flaky even the next day.

I was worried the demerara syrup would make these too sweet, but it just keeps the pastry moist without turning soggy. The pistachio marzipan layer is the real star here, way more flavor than the frangipane alone. Genuinely the best thing I've ordered all year.

The twice-baked texture is perfect — flaky outside, soft inside. The demerara syrup gives it just the right sweetness without overpowering the pistachio.