Pastries and bakes
Sourdough croissant: why the flavour and crumb change
A sourdough croissant uses a fermented starter in laminated dough for a tangier flavour and a chewier crumb. Learn how it differs from a standard butter croissant.
Pastries and bakes
Plain-English guides to croissants, scones, salt bread, Danish pastry and other bakes found at dessert cafes, and how each is made.
All guides in Pastries and bakes
Pastries and bakes
Italian croissant (cornetto): how it differs from French
An Italian croissant is the cornetto, a sweeter, softer, less flaky pastry than the French one. See the differences in dough, fillings and how it is eaten.
Pastries and bakes
Cheese croissant: styles, fillings and how to warm one
A cheese croissant is flaky butter pastry filled or topped with cheese. Learn the savoury and sweet styles, how to reheat one so it crisps, and what to check.
Pastries and bakes
Pistachio croissant: what it is and how it is made
A pistachio croissant is a butter croissant filled and topped with pistachio cream. How it is made, how it differs from almond, and how to pick a fresh one.