Stamp - Butter Croissant

The croissant: the iconic pastry! The butter croissant is made from butter-rich puff pastry. It has a light, airy texture, a crisp golden crust and a delicately buttery taste. This classic of French bakery is often enjoyed at breakfast or during a coffee break. An emblem of French gastronomy and a favorite viennoiserie of the French, the croissant is one of bakery's flagship products. It is a guarantee of quality and the signature of the craftsman who makes it. Made from selected raw materials, the croissant goes through a series of stages: kneading, kneading (the secret of good puff pastry), shaping (the craftsman's skill), fermentation and baking for a beautiful golden finish. The tourier is the puff pastry expert: a specialist in viennoiseries and pastries, he works with precision to obtain an airy, crisp pastry. Mastery of folding, buttering and resting time guarantee the success of croissants and pains au chocolat. It's the expertise and know-how of the artisan baker that give the croissant its unique flavor. A "good croissant" depends on the quality of the flour and butter used, the fermentation time of the dough, the way in which the butter is incorporated and shaped, the heat of the oven and the baking time: crucial stages in the production process and undeniably technical! The Concours du Meilleur Croissant au Beurre was created in 2019 by the Confédération nationale de la Boulangerie-Pâtisserie française, to showcase the unique expertise required to design this product. Behind every viennoiserie is a passionate craftsman who perpetuates and renews age-old know-how. Dominique Anract President of the Confédération nationale de la Boulangerie-Pâtisserie française

Timbre-poste (héliogravure) : création Frédérique Vernillet d'après photo (c) Equitable - C.HEL, mise en page Ségolène Carron