Croissant cheese and bacon filled

Croissant cheese and bacon filled

Soft salty puff-pastry, sourdrough
75g
50 / 100 pieces in plastic bags
up to 3 months from date of manufacture
in freezer, in -18 °C

Preparation: after thaw let the pastry rise 60-80min in 40°C and humidity 70%

Baking: loss 10-15%