Sara Lee · Desserts
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The same laminated dough as a croissant, folded around chocolate rather than shaped into a crescent. Butter layered through the dough separates as it bakes, which is what gives flakes rather than a soft bun crumb. Arriving frozen and unbaked is the format. The lamination has already been done, so what turns up is finished dough that needs only heat, and the chocolate inside stays where it is rather than running out, because it's enclosed on every side. They come in 225g packs from the Sara Lee Bakery line, built on wheat flour, butter, sugar, yeast, milk and a chocolate filling. Made on the NSW Central Coast with no artificial colours or flavours.
