- This take on the almond croissant uses uses frangipane made from scratch with local eggs and
butter. The pastry is then covered with sliced almond and sprinkled with powdered sugar.
- Deborah Brenner, founder of Las Delicias Patisserie grew up cooking and baking with her mother, and turned that experience and passion into a world-class patisserie.
- Ingredients: Local all purpose flour (wheat), local unsalted butter
(milk), filtered water, sliced almonds (tree nuts), pure cane sugar, almond
flour (tree nuts), local eggs (egg), milk (milk), yeast, sea salt, pure almond
extract (tree nuts)