Galaxy Desserts® Chocolate Croissants
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Detail
Summary
Flavor Profile
- Buttery, flaky, Belgian chocolate
Why We Love It
- Made in the French tradition, these delicious chocolate croissants feature award-winning, buttery puff pastry and fine chocolate from renowned Belgian chocolatier Callebaut. Prep is simple – just let the croissants rise overnight, then bake. They emerge from the oven with flaky, golden-brown exteriors, delicate interiors, and gooey chocolate centers. There's no simpler way to bring a taste of France to the table.
- A Williams Sonoma exclusive.
Net Weight
- Set of 8 (1 lb. 8 oz. total).
- Set of 15 (2 lb. 13 oz. total).
- Set of 30 (5 lb. 10 oz. total).
- Shipped frozen.
Ingredients
- Unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid), semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla extract), butter (cream, natural flavor), water, sugar, yeast, dough conditioner (wheat flour, malted wheat flour, ascorbic acid, enzymes), salt, wheat/gluten.
- Contains wheat/gluten, eggs, dairy, soy.
- May contain tree nuts (almonds, walnuts, hazelnuts, coconuts, pecans).
Shipping + Returns
Shipping Information
Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.
While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.
We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Return Policy
We're not able to provide returns or cancellations on any food products, which are final sale items.
Please note that orders can't be cancelled once they have been processed or shipped.
View Full Returns Policy.
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