Home of the original Le Bonbon Croissant. Laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. When it bakes, the butter melts and creates steam because butter has a good percentage of water. The steam gets trapped in the individual layers and that causes the flakiness, tender layers. Butter is melting and the dough is absorbing that melting butter, attributing to the delicious flavor of the croissant.