Croissant Art Gallery

Perfectly baked classic croissant showing honeycomb crumb structure

Classic French Croissant

Notice the golden exterior and open honeycomb interior - signs of perfect lamination and proofing. The ideal croissant should have at least 50 visible layers.

Cross-section of savory croissant with ham and cheese filling

Savory Croissant

This lunch croissant shows proper dough structure even with fillings. The layers remain distinct despite the added moisture from the fillings.

Chocolate croissant with melted chocolate oozing from center

Pain au Chocolat

Premium dark chocolate sticks wrapped in quality dough. The chocolate should be 70% cocoa for perfect balance with the buttery pastry.