That’s what everyone asks when I tell them about these dairy-free croissants I discovered at Edible Flours. I’ve been slowly working my way through the many allergy safe treats that this vegan bakery has to offer. I’ve written about their cinnamon bun, their cake, and their apple danish in previous posts.
Let’s dive into the details of the dairy-free croissant.
I decided to try the croissant because I was craving a cinnamon bun, but the bakery was sold out for the day. My fault really for leaving it for so late in the afternoon to go get one! My plan b ended up being the croissant. Sitting there in the baked goods showcase… like a “real” croissant…all golden brown and flakey looking. It was calling my name.
Upon closer inspection, there were actually two kinds that day – the “regular” non-dairy version, as well as a gluten-free one. Since I am not allergic to gluten, I chose the regular one. On the ingredient card, it said that the croissant was dairy-free and non-soy. I can’t remember all the other ingredients, but they were all allergy-safe for me. No dairy, eggs or nuts.
I literally ran all the way home with the paper packet so that I could tuck into it. Once I got home, I popped the croissant into the oven to give it a bit of a warm-up to crisp it up a bit, and put the kettle on for tea.
Just a few minutes in the oven, then this! Looks yummy right? It was.
Now I have absolutely no way of knowing what a “real” full butter filled croissant tastes like, so my thoughts about this non-dairy version have nothing to be compared to. So you’ll just have to believe me when I say that this was a pretty tasty treat. In my mind, I think a real croissant would be light, flakey and airy in texture. Not greasy or oily, yet rich tasting. That is how I judged the non-dairy version.
It was as I thought it would be. Light, and flakey on the outside. The taste was not oily or greasy, it was perfect. It didn’t taste like butter, obviously, but it was still a nice light flavour to it. Savoury, but not salty. I am not even sure how to properly describe it.
I was pretty impressed with it. I put it on my “must try again” list.
And the next week, I did.
I learned my lesson from the sold out cinnamon buns, so the next weekend, I pre-ordered 6 croissants to make sure that I would not be disappointed.
Test number two was going to be sharing these with “non-allergics” to get their take on the non-dairy croissant.
This batch of croissants didn’t quite look the same as the first one. This batch of croissants was oddly huge in size, and a bit pasty looking (I didn’t take a photo). Not golden brown and nicely shaped like the one pictured. So I wasn’t sure if these were going to taste the same. I put them in the oven again for a few minutes before trying them, and to my delight they still tasted the same as the first one.
I handed a few off to the non-allergics. They were also impressed with the croissants. They said that it wasn’t buttery like a real croissant, but texture wise it was pretty close to the real thing. As for the odd size and colour of these croissants. It was probably due to the bakery leaving them a bit too long to proof. But as we all know, looks aren’t everything, its what’s inside that counts.
Edible Flours also offers other variations of dairy-free croissant. They include a gluten-free version, a chocolate drizzle version, and a (vegan) cheese version.
The dairy-free croissant from Edible Flours, gets a 10 out of 10 from me. It really IS that good. Go try it (even if you’re not allergic).