While our baklava croissant (currently taking a vacation) is our most popular twice baked croissant ever, this is the first one we started with when we opened our doors eleven years ago. Seems like a good time to bring it back. Our classic croissant is baked, cut in half, toasted and goes for a swim in bourbon flavored syrup. The croissant is filled with brown sugar pecan frangipane and baked again. So simple, so good.
common allergies: pecans//almonds//eggs//dairy//wheat
