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Handcrafted like the butter croissant, the same dough is rolled around a wedge of rich dark chocolate. You might wonder what it's like to enjoy a fresh croissant along the boulevard in France.... no longer. Enjoy right out of the oven! 

6 croissants to a pack.

Baking Instructions: 

  1. Remove croissants from the package, place on a sheet tray and cover with plastic wrap.
  2. Put in a warm place for 3-4 hours until the croissant looks full, doubles in size, and jiggles when shaken. The length of this time is totally dependent on the ambient temperature. At 80deg, the croissants will be ready in 3hrs. At 72 degrees, the croissants will be ready in 4 hours. 
  3. Preheat the oven to 425deg. Make a simple egg wash: 1 part egg yolk to 2 parts milk. Brush egg wash on top of the croissants prior to baking. 
  4. Bake for 20min or until the croissants are golden to mahogany brown based on your preference. Allow to cool for 5-10 minutes before enjoying!


Seasons' Yield Farm is a wood-fired bakery in the Shenandoah Valley of Virginia. We fresh-mill local grain and specialize in sourdough breads and pastries. Our family's mission is to nourish the community loaf by loaf!

To learn more visit seasonsyieldfarm.com or @seasonsyieldfarm. Please contact us with questions: seasonsyieldfarm@gmail.com