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Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Butter (pasteurized cream-derived from milk, natural flavors), Bittersweet Chocolate (sugar, chocolate liquor (may be processed with potassium carbonate), cocoa butter, soy lecithin (as an emulsifier), and vanilla), Sugar, Salt, Yeast and Eggs.
When only chocolate will do, SemiFreddi's delicate croissant satisfies cravings and delivers on precisely what a fine chocolate croissant should be. With just the right ratio of chocolate to flaky dough you are going to love this sweet treat.
In 1984 Semifreddi’s opened the doors to a 450-square-foot bakery in Kensington, California with one sourdough recipe, four products and a commitment to bake and deliver world class, hand-made bread daily. We now utilize over 25 different recipes and bake more than 50 different breads and pastries. In a typical week, we bake around 190,000 loaves of bread and 40,000 pastries and cookies, at our “world” headquarters in Alameda. By the way, “our world” is the San Francisco Bay Area. Baking is our passion. Providing you with the freshest and highest quality breads and pastries at a reasonable price is our goal. We search the world for the finest ingredients; fennel from India, sesame from India and Central America, poppy seeds from Australia and the Netherlands, cinnamon from Indonesia, vanilla from Madagascar, and flour milled in Oaktown (Wurd!). We are and always will be self-proclaimed bread and pastry nerds. Tom, Michael & Barbara
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