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New artisanal croissant shop debuts in Santa Clara

Uploaded: Jun 2, 2023

A selection of croissants, pastries and other baked goods at Santa Clara's new artisan bakery, Croissanté. Courtesy Kathleen Robinson.

By Kate Bradshaw

Santa Clara has a new artisanal bakery in town: Croissanté. The shop, which offers about 75 baked goods daily, opened May 31.

Among the baked goods offered are a selection of croissants like almond, chocolate and spiral croissants, as well as baguettes, ciabatta loaves, cakes, doughnuts and danishes. There are also specialty items, like the almond kouign-amann, meringue cloud croissant and yuzu Madeleines. The bakery is also planning to offer cube croissants, according to a press statement.

In addition, the bakery offers a daily brunch menu with items including croque monsieur and madame sandwiches, tartines, toasts, and chicken and waffles.

Items are made from scratch daily and with ingredients – including flour and butter – imported from France: Foricher T45 Label Rouge flour and Elle & Vire butter.

The bakery's name draws inspiration from "santé," the French word for health, according to a press statement.

Espresso-based coffee drinks, champagne, beer and wine are also available to drink.

The bakery is currently in its soft-opening phase and is open 8 a.m. to 3 p.m. daily.

Croissanté, 2908 El Camino Real #100, Santa Clara; 408-564-5092, Instagram: @croissante_bakery.
What is it worth to you?


Posted by Gerard LaPointe, a resident of another community,
on Jun 3, 2023 at 2:31 pm

Gerard LaPointe is a registered user.

It's a little known secret that adding lard to the dough increases the flakiness of the croissant.

The same applies to pie dough.

Butter and Crisco cannot compete with lard.

Posted by Isabel Morales, a resident of East Palo Alto,
on Jun 6, 2023 at 3:01 pm

Isabel Morales is a registered user.

Lard is what gives refried beans their creamy texture.

Many good cooks work with lard because it is a key ingredient.

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