Obrador Line
Red two-tone croissant
Red two-tone croissant: regular layers and a precise visual presence for breakfast, buffet, and displays requiring visual variety.
CroissantsTo proofObrador Line
The complete range,
a single bakehouse discipline
Viennoiserie, croissants, pâtisserie, and bread, developed for professional service. Filter by line and category to see each product in its service context.
Line
Category
State
Luxury Hotel Line
Red two-tone croissant
Red two-tone croissant: regular volume and a clear visual profile in service for hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Café Line
Two-tone raspberry croissant
Two-tone raspberry croissant: a fruit-led centre, visible layers, and a red two-tone finish for café display, buffet, and direct service.
CroissantsFinishedCafé Line
Obrador Line
Two-tone pistachio croissant
Two-tone pistachio croissant: a recognisable pistachio profile and a visually distinctive green finish for breakfast, display, and a differentiated viennoiserie offer.
CroissantsTo proofObrador Line
Luxury Hotel Line
Green two-tone croissant
Green two-tone croissant: visible lamination and a clean colour contrast after regeneration for hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Café Line
Two-tone pistachio croissant
Two-tone pistachio croissant: a generous filling, defined layers, and a recognisable green finish for café display, buffet, and direct service.
CroissantsFinishedCafé Line
Obrador Line
Two-tone cocoa croissant
Two-tone cocoa croissant: defined layers with a restrained cocoa contrast for breakfast, counter display, and daily in-house baking.
CroissantsTo proofObrador Line
Luxury Hotel Line
Two-tone cocoa croissant
Two-tone cocoa croissant: visible lamination and a clean cocoa profile for hotel breakfast and service regenerated to order.
CroissantsTo regenerateLuxury Hotel Line
Obrador Line
Curved butter croissant
Curved butter croissant: regular layers, balanced volume, and a clean buttery profile for breakfast, buffet, and daily in-house baking.
CroissantsTo proofObrador Line
Luxury Hotel Line
Curved butter croissant
Curved butter croissant: a laminated exterior and a classic silhouette for the first service of the day. For hotel breakfast, buffet, and service regenerated to order.
CroissantsTo regenerateLuxury Hotel Line
Obrador Line
Straight butter croissant
Straight butter croissant: defined layers, even development, and a straight presentation-friendly shape for breakfast, counter display, and daily in-house baking.
CroissantsTo proofObrador Line
Luxury Hotel Line
Straight butter croissant
Straight butter croissant: visible lamination and a regular shape for an orderly presentation. For hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Café Line
Caramelised butter croissant discs
Caramelised butter croissant discs: a crisp texture, compact format, and golden finish for counter display, coffee service, and direct service.
CroissantsFinishedCafé Line
Obrador Line
Fartón
Fartón: a light, regular piece that is easy to arrange in service. For breakfast, afternoon service, and daily in-house baking.
Sweet pastryTo proofObrador Line
Obrador Line
Raisin and walnut danish
Raisin and walnut danish: a defined spiral, raisins and walnuts through every turn, and a regular outline for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Luxury Hotel Line
Raisin and walnut danish
Raisin and walnut danish: a golden spiral, visible fruit, and a glossy finish that recovers its texture on regeneration. For hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Obrador Line
Chocolate pastry
Chocolate pastry: a defined chocolate centre with regular layers around the filling for breakfast, display, and daily pastry production.
Sweet pastryTo proofObrador Line
Obrador Line
Pain au chocolat
Pain au chocolat: visible layers with chocolate running through the piece for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Luxury Hotel Line
Pain au chocolat
Pain au chocolat: a well-defined chocolate centre and laminated exterior for hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Obrador Line
Two-tone butter and cocoa swirl
Two-tone butter and cocoa swirl: a visible spiral, regular layers, and cocoa contrast for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Luxury Hotel Line
Mini puff pastry braid
Mini puff pastry braid: a defined twist, visible layers in every turn, and a small, light piece for hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Obrador Line
Pain Suisse
Pain Suisse: straight, visible layers, an elongated format, and a piece that lines up easily on the tray for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Luxury Hotel Line
Pain Suisse
Pain Suisse: pronounced surface lamination, even colour, and a form that recovers its texture on regeneration. For hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Obrador Line
Butter NY Roll
Butter NY Roll: concentric layers, a regular outline, and a base ready for filling or finishing. For in-house production, display, and customised pastry compositions.
RollsTo proofObrador Line
Luxury Hotel Line
Butter NY Roll
Butter NY Roll: circular layers and a regular form that recovers texture through regeneration for hotel breakfast, buffet, and service regenerated to order.
RollsTo regenerateLuxury Hotel Line
Café Line
Chocolate NY Roll
Chocolate NY Roll: concentric layers, a creamy centre, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Café Line
Pistachio NY Roll
Pistachio NY Roll: concentric layers, pistachio filling, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Café Line
Raspberry NY Roll
Raspberry NY Roll: concentric layers, a fruit-led centre, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Obrador Line
Cruffin
Cruffin: spiralled layers, tall volume, and a base ready for filling or finishing. For breakfast, counter display, and daily in-house baking.
RollsTo proofObrador Line
Café Line
Almond cruffin
Almond cruffin: spiralled layers, cream and chopped almond on top, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Café Line
Chocolate cruffin
Chocolate cruffin: spiralled layers, a visible chocolate centre, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Café Line
Pistachio cruffin
Pistachio cruffin: spiralled layers, pistachio cream with chopped pistachio, and a display-ready finish. For cafés, buffets, and direct service.
RollsFinishedCafé Line
Luxury Hotel Line
Brioche burger bun
Brioche burger bun: a soft crumb, regular format, and a structure ready for filling. For room service, hotel dining, and burger service.
BreadTo regenerateLuxury Hotel Line
Obrador Line
60 × 40 cm puff pastry base
60 × 40 cm puff pastry base: regular layers and a broad surface for cutting, shaping, or filling. For in-house production of sweet or savoury pieces.
Pastry basesTo proofObrador Line
Obrador Line
60 × 40 cm butter puff pastry sheet
60 × 40 cm butter puff pastry sheet: defined layers and a versatile base for developing house-made pieces. For in-house production of sweet or savoury pieces.
Pastry basesTo proofObrador Line
No reference in this combination. See the full range.
Continue with the professional catalogue or speak with the maison
Review the complete range in the PDF or contact us for formats, technical sheets, delivery areas, and service terms.