Chocolate & Almond Croissant

The frangipane filling is rich without being too sweet, and the flaked almonds add a lovely crunch. I was skeptical about it being made from unsold pastries, but you'd never guess—it tastes incredibly fresh. Already planning my next order.

The twice-baked pastry stays perfectly flaky even the next day, and the almond frangipane has just the right amount of sweetness without being cloying. I’m glad they found a way to use unsold pain au chocolat for this.

I was skeptical about it being made from unsold pastries, but the twice-baked texture gives it a perfect crunch that’s way better than a fresh croissant. The almond frangipane adds just the right amount of sweetness without being overpowering.