Catering planner looking for a larger portion
If you’re serving a croissant as part of lunch, compare the weight per piece. For the 340 g packs of six examined here, Albert Heijn, Jumbo and Danerolles each list around 57 g per croissant.
Who is this choice relevant to?
Canteen manager with limited preparation time
The available oven, fridge or freezer space, and service times all affect whether chilled dough, a quick-bake product or frozen croissants are a practical choice.
Buyer responsible for allergen information
When selling unpackaged products, allergen information must be available to customers. Check the exact variant: the products examined list wheat or other cereals containing gluten and, depending on the product, milk.
What should you look for when choosing?
For lunch in a university canteen, portion size, preparation around the lunchtime rush and allergen information are separate considerations. First decide which product type your kitchen can serve on time, then compare the portion per piece.
Chilled croissant dough
A good fit when: you want a larger individual croissant and have time to shape and bake the dough.
Bear in mind: the large variants from Albert Heijn, Jumbo and Danerolles examined here need around 12–15 minutes in the oven, in addition to preparation time.
Quick-bake croissants
A good fit when: a short baking step works better with your lunchtime service.
Bear in mind: PLUS gives a shorter preparation time for its 180 g butter croissants than for the large dough variants examined here; compare the portion size separately.
Frozen croissants
A good fit when: you have freezer space and can plan preparation in advance.
Bear in mind: follow the defrosting and storage instructions for your chosen variant. Jumbo says its Délifrance croissants must not be refrozen once defrosted.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Portion per piece | Compare the net weight with the number of croissants; a product name doesn’t guarantee a set weight per piece. | If a croissant is meant to be a substantial part of lunch, I want to know how much I’ll be serving each guest. Portion size is the top priority for around 42% of consumers. |
| Preparation and service | Check the preparation steps and baking time, as well as the oven, fridge or freezer space required. | When lunchtime service is busy, I don’t want to choose dough that I can’t prepare in time. Service planning is the top priority for around 33% of consumers. |
| Allergen information | Use the current ingredients and allergen information for the exact variant, and decide how customers can access it before buying. | When croissants are sold unpackaged, I want to be able to tell customers which allergens their choice contains. This matters most to around 25% of consumers. |
Common mistakes
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Assuming ‘Super’ or ‘Large’ means a set portion size
These names don’t mean that croissants weigh the same. Albert Heijn, Jumbo and Danerolles list around 57 g per piece for the large packs examined here, while Dirk’s 180 g pack of four croissants works out at 45 g each.
Divide the net weight by the number of pieces, then decide whether the croissant will be served on its own or alongside other lunch options.
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Choosing chilled dough without planning the baking
The large dough variants examined here still need to be shaped and baked. That takes more preparation than a product that only needs a quick bake.
Plan the preparation steps and oven space before the lunchtime rush, then choose the product type that works for you.
With chilled dough, also consider stock that needs to be used within its storage and preparation requirements.
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Assuming all croissants have the same allergen profile
According to the product information for the variants examined here, they contain wheat or other cereals containing gluten. Milk is listed for some products, and may also be present.
Keep the current ingredients and allergen information for each chosen variant, and update it if the product or recipe changes.
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Assuming bakers’ salt is used in every croissant
The 2008 bakers’ salt agreement from the Ministry of Health, Welfare and Sport defines bakers’ salt as iodised table salt for bakery products. This doesn’t tell you which type of salt is used in a particular croissant.
Check the ingredients list on the pack before making a claim about the croissant you’ve chosen.
Brands to consider
These examples show how portions and preparation vary between product ranges. Always compare the exact pack before buying.
Albert Heijn
Albert Heijn lists AH Super croissants as 340 g of chilled dough, making six 57 g portions.
- The product information includes preparation steps, and this variant is labelled vegan.
- The dough still needs to be shaped and baked for 12–15 minutes. The product contains wheat and gluten; milk or lactose may be present.
Jumbo
Jumbo stocks several croissant variants. The Jumbo Super Croissants examined here weigh 340 g in total, split into six 56.7 g portions.
- The portion weight and preparation information make it possible to plan how many to serve.
- This chilled dough variant needs to be shaped and baked. The product information lists wheat and gluten, and says milk may be present.
Danerolles
Danerolles Large croissants are chilled bake-at-home dough. The pack examined here contains 340 g for six croissants of around 57 g each.
- The manufacturer describes the Large variant as a bigger croissant that can also be filled.
- The product information lists wheat, milk and gluten. The dough must not be eaten raw and should be used in full once opened.
PLUS
PLUS offers butter croissants in a 180 g pack that need a short bake.
- PLUS recommends baking this variant for 4–6 minutes in the oven at 200 °C, or for 4 minutes in an air fryer at 180 °C.
- The pack is smaller than the 340 g packs examined here. The product information lists milk, wheat, spelt and gluten.
Dirk / 1 de Beste
Dirk lists 1 de Beste butter croissants in a 180 g pack of four, as well as a 340 g pack of six Danerolles croissants.
- Based on the stated weight and number of pieces, the 1 de Beste pack works out at 45 g per croissant.
- Check the preparation and allergen information for the exact variant you choose.
Croissants for different lunch portions
These Joybuy products offer two different portion options for canteen lunches: an 85 g croissant and a 200 g pack of mini butter croissants. Check the current packaging for both variants before confirming preparation plans and allergen information.
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Bakery Village Danish Croissant 85 g
A good fit for a lunch where you’re looking for an individual 85 g croissant.
Check that the cheese seasoning suits your menu, and refer to the current ingredients list for egg, milk and the colourings E102 and E110. If selling the product unpackaged, make allergen information available before purchase.
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G'woon Mini Butter Croissants 200 g
An option if you’d like to serve mini croissants alongside other lunch items.
The pack states 200 g. Check the number of pieces and the preparation method before planning portions and service. Also refer to the current allergen information for the pack you choose.
Frequently asked questions
What does ‘thick-cut’ mean for croissants?
Don’t use ‘thick-cut’ as a measure of a croissant portion. Compare the weight per piece instead: Albert Heijn, Jumbo and Danerolles list around 57 g per croissant for the larger variants examined here, while Dirk’s 180 g pack of four works out at 45 g each.
Does a canteen need to provide allergen information for unpackaged croissants?
Yes. According to the Netherlands Food and Consumer Product Safety Authority, allergen information must also be provided to consumers for unpackaged food. Make sure customers can access the information for the exact croissant before buying, and know where to find it.
Can large croissants made from chilled dough be served straight away at lunchtime?
Not the chilled dough variants from Albert Heijn, Jumbo and Danerolles examined here. They first need to be shaped and baked for around 12–15 minutes. Allow time for shaping and make sure you have enough oven space before service.
Does bakers’ salt mean every croissant contains iodine?
No. You can’t assume that a particular croissant contains iodine because the term ‘bakers’ salt’ is used for other products. The 2008 bakers’ salt agreement from the Ministry of Health, Welfare and Sport defines bakers’ salt as iodised table salt. Check the ingredients list for the croissant you’ve chosen.