Description

Buttery, flaky dough stuffed with a creamy spinach filling in Texas French Bread’s Spinach Croissant. Made with organic wheat flour, Texas French Bread sources heirloom wheat that is locally grown in Texas and milled by old world techniques on giant stone wheels at Barton Springs Mill. Baked in small batches, this melt in your mouth croissant can be enjoyed for breakfast or as a hearty snack.

Ingredients: organic wheat flour, butter (pasteurized cream, natural flavorings), whole milk, water, swiss cheese (pasteurized part-skim milk, cheese culture, salt and enzymes, potato starch and powdered cellulose added to prevent caking), cream cheese (pasteurized milk and cream, salt, carob bean gum, cheese cultures), spinach (spinach, water, sea salt, baking soda), sugar, salt, dry yeast (saccharomyces cerevisiae, sorbitan monostearate, ascorbic acid), egg CONTAINS: MILK, WHEAT, EGG



Texas French Bread offers bread made with 100% organic base flour, much of it in the form of locally grown heirloom wheat varieties milled at Barton Springs Mill.


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Croissant, Spinach & Cheese, 1 ea

$4.99

Buttery, flaky dough stuffed with a creamy spinach filling in Texas French Bread’s Spinach Croissant. Made with organic wheat flour, Texas French Bread sources heirloom wheat that is locally grown in Texas and milled by old world techniques on giant stone wheels at Barton Springs Mill. Baked in small batches, this melt in your mouth croissant can be enjoyed for breakfast or as a hearty snack.

Ingredients: organic wheat flour, butter (pasteurized cream, natural flavorings), whole milk, water, swiss cheese (pasteurized part-skim milk, cheese culture, salt and enzymes, potato starch and powdered cellulose added to prevent caking), cream cheese (pasteurized milk and cream, salt, carob bean gum, cheese cultures), spinach (spinach, water, sea salt, baking soda), sugar, salt, dry yeast (saccharomyces cerevisiae, sorbitan monostearate, ascorbic acid), egg CONTAINS: MILK, WHEAT, EGG



Texas French Bread offers bread made with 100% organic base flour, much of it in the form of locally grown heirloom wheat varieties milled at Barton Springs Mill.

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