If you have little time to prepare at the conference venue, consider ready-to-bake croissants: a PLUS variety needs 4–6 minutes in the oven, while Albert Heijn croissant dough must be shaped before baking for 12–15 minutes. For the buffet, record the ingredients and allergens for each product you choose. Agree with your supplier on the piece weight, size and cutting method you mean by ‘medium sliced’; that description alone doesn’t tell you which croissant you’ll receive.
When the coffee break starts at a set time, the steps required before baking and the number of oven batches help determine which product format is practical. Baking times on the Albert Heijn and PLUS product pages vary depending on the type of croissant.
You need to be able to provide information about the croissants actually being served, rather than relying on what croissants usually contain. The Netherlands Food and Consumer Product Safety Authority includes catering in its guidance on providing allergen information for unpackaged products.
You’ll want to know how many croissants are in a pack and how large the portions are before working out how many you need. Albert Heijn, PLUS and Dirk product listings show different quantities and weights.
When to choose them: If you can finish baking them on site but are short on time; PLUS says one part-baked variety needs 4–6 minutes in the oven at 200 °C.
Consider: You’ll still need to allow time to preheat the oven and, if necessary, bake multiple batches.
When to choose it: If you want to shape the dough yourself and have the staff, baking trays and oven time to do so; Albert Heijn says to bake it for 12–15 minutes at 200 °C after shaping.
Consider: The dough must be kept chilled according to the product instructions and prepared immediately after opening.
When to choose them: If you have freezer space and time to defrost and bake them; according to its product instructions, a small frozen PLUS croissant needs 20 minutes to defrost, followed by around 14 minutes in the oven.
Consider: The instructions say that defrosted croissants must not be refrozen.
When to choose them: If you want to serve the croissants without a baking step; Dirk lists croissants that are sold individually, among other options.
Consider: Agree the quantities and product information with your supplier before serving.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Serving speed and equipment | Check the preparation method and baking time for your chosen product, and how many croissants will fit in the oven at once. | If the first break starts soon, I need to know whether all the croissants can be ready in time. Timely service is the deciding factor for around 31% of consumers. |
| Allergen information | Check the current ingredients and allergens on the packaging you’ve chosen, and arrange how guests will access this information if the croissants are served unpackaged. | When guests ask about different allergens, I need to be able to give them information about the product they’re actually choosing. This information is a priority for around 25% of consumers. |
| Portion size and cutting method | Ask how many pieces are included, what each piece weighs or how large it is, and get confirmation if the croissants need to be pre-sliced. | To create a consistent buffet, I need to know in advance what each guest will get on their plate. A suitable, consistent portion matters most to around 25% of consumers. |
| Order volume | Compare pack sizes with the planned number of guests and confirm ordering options with your chosen branch. | When ordering for a group, I want to make sure there are enough pieces without having far too many left over. Order volume is the main concern for around 19% of consumers. |
Jumbo and Dirk product listings distinguish between croissants by quantity, weight and size descriptions, among other details. ‘Medium sliced’ doesn’t specify how large the order should be or how the croissants should be cut.
Ask your supplier to confirm the piece weight, size, cutting method and quantity for the exact product.
A different cutting method from the one you expected could mean extra preparation on the day.
The PLUS varieties described list different allergens; a product name alone doesn’t tell you what the chosen variety contains. The Netherlands Food and Consumer Product Safety Authority says that consumers must be given allergen information when unpackaged food is served as part of catering.
Use the current packaging or supplier specification for every product you actually buy to prepare information for guests.
The pack size doesn’t tell you how much work is still involved. Albert Heijn and PLUS product instructions show that shaping, defrosting and baking vary between product formats.
As well as the number of portions, plan the steps, equipment and oven batches needed for your chosen product.
Albert Heijn lists chilled croissant dough and separate gluten-free croissants in its range for different dietary needs.
Jumbo’s croissant range includes plant-based, mini, frozen and other varieties.
PLUS lists part-baked butter croissants, chilled croissant dough and frozen croissants.
Dirk’s range includes both individually sold croissants and packs of ready-to-bake varieties.
Yes. The Netherlands Food and Consumer Product Safety Authority says consumers must be given allergen information for unpackaged products, including those served as part of catering. Make sure your team and guests can access information about the croissants actually being served.
No. Don’t assume that a product category proves a product is suitable. The Albert Heijn and PLUS croissants described list different allergens, so check the current ingredients and allergen information for the exact variety you’re serving.
Part-baked croissants may be a good option if you have an oven available: PLUS says one variety needs 4–6 minutes in the oven at 200 °C. Remember to allow time for preheating and any successive oven batches. Albert Heijn’s chilled dough must be shaped first, then baked for 12–15 minutes.
No. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bakery products if bakers’ salt containing no more than 65 mg of iodine per kg of salt is added. This doesn’t mean every croissant contains this salt. If it matters for your menu planning, check the ingredients of your chosen product.
