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Merci Boulangerie
Croissant au Beurre (Frozen)

Product code: BR0767
for 660 g
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Buttery, flaky, soft, sweet and savoury. Simple elegance.

Baking Directions:
Lay frozen items 3" apart on parchment lined tray. Leave at room temperature for 12-15 hours, or until doubled in size. Gently apply egg wash - one egg whisked with a splash of milk, cream or water. Bake in preheated 350F oven for 20-25 minutes or until lightly golden brown.

Features: Local , Canadian , Frozen Product , GMO Free

Frozen Product Please note: This frozen product may be packed with dry ice. Please do not touch the dry ice, and keep away from kids and pets.

Disclaimer: The product information on this website may not be 100% accurate. Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.
UPC: 62798794522
Local; this product traveled 0 km to reach our warehouse. Merci Boulangerie

Local; this product traveled 0 km to reach our warehouse.
Canadian product Canadian product Frozen product Frozen product Non GMO product GMO free product
Rogers Bread Flour, Butter, Water, Whole Milk, Pastry Flour, Sugar, Eggs, Yeast, Honey, Salt.
Made in a facility that processes nuts.
Serving Size  1
Servings per  (6)
Amount Per Serving % Daily Value *
Calories  300
Total Fat  17 22%
Saturated Fat  10g
Trans Fat  0.5G
Cholesterol  50mg 0%
Sodium  290mg 13%
Total Carbohydrate  31g 11%
Dietary Fiber  1g 4%
Sugars  6g
Proteins  5g
Vitamin A 15%
Vitamin C 0%
Calcium 2%
** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Merci Boulangerie
Vancouver, BC
A little taste of Paris, delivered straight to your doorstep

Thanks so much for stopping by and seeing what Merci Boulangerie is all about. Here's a little blurb about me and my ever evolving business.

For those I've never met before, my name is Natalie Cumberbirch and I am a Red Seal Baker, born and raised in Vancouver B.C.

With family scattered throughout the Mediterranean in both France and Spain, I have had the good fortune to regularly travel Europe since the age of two. Food, drink, family and community have always played a big role in my upbringing and I believe my passion for the culinary and pastry arts stem from these experiences early in life.

After completing my Culinary and Pastry schooling at Vancouver Community College in 2016, I staged at two German Bakeries, and a restaurant in Barcelona. Little did I know that was the beginning of my life abroad.

After a brief stint working as Head Pastry Chef at the Tofino Resort and Marina, I received a call that would change my direction yet again. I was offered an entry level position at the two Michelin star restaurant, L'Atelier de Joel Robuchon. With my bags packed, I was headed to Paris 3 weeks later.

After a year of working 18 hour shifts in a high intensity, high pressure kitchen, I rose to the position of chef de parti and learned the dedication and effort it would take to be a truly excellent chef. Feeling a need to expand beyond chocolate, sugar, and plated desserts, my true passion of bread and pastry needed to be addressed. The only downside: I would no longer be serving dessert to Scarlett Johansson.

Once again, good fortune and an interview conducted in Spanish (who knew!) landed me a position at one of the premier, up and coming, much celebrated, boulangeries of Paris. Mamiche.

For the next year, I would work under some of the most passionate and technically skilled bakers I've had the good fortune to know and learn from.

Both jobs, while uniquely different, were both rich in lessons and experiences that moulded me into who I am today. They taught me the ever evolving process required to reach perfection; that simple ingredients can be elevated and refined to another level of elegance and complexity, while remaining simple in their truest form.

Merci Boulangerie is my attempt at bringing a small part of Paris to you. The smells, the sounds and the scenes.

It's the sounds of store front shutters being opened on your way to work; patio chairs being shuffled over the cobblestone streets. The constant chatter of children on their walk to the lycée, hand in hand with their parent, and some freshly baked chouquettes. It's the smell of the croissant you can taste before you've even taken a bite. Its more than a pastry, its an experience.

Sitting down with friends on the bank of the Seine, ripping into the heel of a baguette with a piece of Comte, Duck Rillette and chilled Rose. Watching the sky change from blue, to pink, to orange, with the Eiffel Tower peeking out from the uniquely Parisian skyline.

Elegantly simple products made with quality ingredients, meticulous care and countless hours spent perfecting.

Bon appetit- I hope you enjoy the experience.

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