All-Butter Croissant

Description

All-Butter Croissant: Product Description

Meet the All-Butter Croissant—not just your average pastry, but a straight-up testament to what happens when craftsmanship meets pure butter indulgence.

What Sets It Apart:

100% Pure Butter, No Shortcuts
Unlike “ordinary” croissants made with margarine or cheaper fats, the all-butter version uses only real butter for lamination—giving it that rich, creamy flavor and superior flakiness. In France, seasoned bakers will even use the straight (rather than crescent) shape to signal it’s made with butter.
Food & Wine
French Together

Laminated Dough Magic
This pastry is built layer by buttery layer through a folding and rolling process. When baked, steam from the butter separates those layers, creating that iconic airy, crispy structure.
Wikipedia
+1

Rich, Textural Flex
Expect an explosive contrast: a crisp, golden crust giving way to a soft, pillowy interior that tastes indulgently buttery.
Ablison
Wikipedia

Why It’s the Real Deal

Next-Level Flavor — Butter melts low, so these croissants hit your taste buds with melted, natural richness real fats can give you—no waxy mouthfeel, just smooth, decadent flavor.
Food & Wine
Reddit

Traditional Vibes, Future-Forward Taste — It’s classic French technique, but every batch feels intentional and premium.

Proof It’s Worth It — Poetic justice: the straight-shape trick in boulangeries is a low-key signal of quality—“croissant au beurre” // all-butter pride look.
Food & Wine

From Reddit:
“If it’s not an ‘all-butter’ croissant… they are likely using a type of shortening… doesn’t melt at body temperature… leaving you with a waxy taste/mouthfeel, whereas butter melts… and does not.”
— Anonymous baker-reviewer
Reddit