Le Croise grows from five generations of bakery knowledge and the experience of a master boulanger with 40 years of craft. The maison produces weekly in its own bakehouse for professional clients.
Origin
Born of five generations of family knowledge and led by a master boulanger with 40 years of professional experience, the house develops bread, viennoiserie, and pâtisserie for professional clients.
Its heritage is expressed through its own bakehouse, weekly production, and three service formats defined by reference.
It works with hotels, premium cafés, caterers, and distributors across peninsular Spain and the Balearic Islands.
The bakehouse
The maison laminates, shapes, and checks every batch in its own bakehouse, on weekly production. Some pieces are frozen raw after shaping; others after baking; others leave already finished. That decision, taken reference by reference, defines the work the product will later ask of your team.
The three states
The whole range is delivered frozen, in one of three states. The state does not describe the piece: it describes the work that remains in your house. That makes it the first thing to decide, before family or format, and it is where each of the maison's lines begins.
Piece laminated and shaped in our bakehouse, frozen raw. Your team proofs it and bakes it, and the product finishes becoming itself in your house.
Piece baked in our bakehouse and frozen after baking. It is regenerated without proofing, following the confirmed technical sheet for the reference.
Piece baked, filled, and decorated in our bakehouse, ready for direct presentation. The state for high-turnover counters with no supporting kitchen.
Every catalogue reference states which one it is, and many pieces exist in more than one. See the full range by state.
Service area
The maison works with hospitality professionals across peninsular Spain and the Balearic Islands. Area, frequency, and delivery day are set with you before the first order.
Manises, Valencia. All production leaves from here, every week.
Frequency and day set per client and per area, at the pace of your consumption.
Every reference is delivered to proof, to regenerate, or finished, as its sheet states.
Tell us your area and type of business: we will reply with a delivery proposal and the catalogue for your service.
Clients
Four kinds of business, each with the format that suits its service.
Product to regenerate in your kitchen, for breakfast, suite trays, and room service. Luxury Hotel Line.
Finished pieces for the display case and counter, with no baking on site. Café Line.
Product to proof and bake in your own kitchen, and serve fresh from the oven. Obrador Line.
The range across all three lines, each product with its own reference and a product sheet in Spanish, French, and English.
The frozen format should preserve the craft, not replace it.
A maison belief
The maison in brief
| Registered name | LE CROISE BAKERY EUROPE, S.L. · NIF B86978376 |
| Bakehouse | C/ Río Serpis 10 · 46940 Manises · Valencia · España |
| Activity | Frozen bread, viennoiserie, and pâtisserie for professional hospitality. B2B only; no online shop and no published prices. |
| Contact | info@lecroisebakery.com |
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