杏仁可頌

The frangipane is perfectly nutty and not too sweet, and the twice-baked texture gives it a lovely crunch. It's great knowing I'm rescuing a croissant that would have been thrown away.

I wasn’t sure what to expect from a croissant made from day-old pastry, but the frangipane filling is rich and nutty without being too sweet. The flaked almonds add a lovely crunch, and you can taste the care in every bite.

The almond pieces on top add a great crunch against the soft, buttery croissant inside. I love that it uses unsold pastries, it feels good to reduce waste while getting something this tasty.