If you’re choosing for a colleague with coeliac disease, pick a pre-packed croissant clearly labelled gluten-free, and keep it separate from regular bread when serving. Then choose a pack that suits your office’s storage and equipment: AH croissants need to be baked, Schär croissants need to be kept frozen, and Consenza croissants should be stored in a cool, dry place. Before buying, check the current label for other allergens too.
You’re arranging lunch for a colleague with coeliac disease or another reason to avoid gluten strictly. According to the Voedingscentrum, you need to pay attention both to the gluten-free label and to avoiding contact with gluten when serving. If someone has a wheat allergy, you’ll also need to check the ingredients separately.
You’re planning lunch around the freezer, oven, air fryer or microwave available. Product information from Albert Heijn, Jumbo and PLUS shows that the croissants mentioned have different storage and preparation requirements.
You’re considering allergens that may matter to your colleagues as well as gluten. For the croissants in question, product information from Jumbo and PLUS lists allergens including egg, milk or soya, and warnings about the possible presence of other allergens.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Choose gluten-free and serve separately | Check for a gluten-free label or the crossed grain symbol. Set aside a separate plate and clean serving utensils. | If I’m arranging lunch for a colleague with coeliac disease, I want to make sure the croissant doesn’t come into contact with crumbs from regular bread when it’s served. For around 42% of consumers, checking for gluten comes first. |
| Storage and preparation | Compare the storage requirements and preparation instructions with the equipment available and the time you have for lunch. | Without suitable freezer space, I don’t want to plan frozen croissants for lunch. For around 33% of consumers, office logistics are the main consideration. |
| Other allergens and nutritional information | Read the current ingredients and allergen list. If iodine is a consideration, check whether baker’s salt is listed or ask the manufacturer. | If colleagues also need to avoid egg, milk or soya, I want to know whether the croissant I choose is suitable. For around 25% of consumers, this additional label check is the top priority. |
A gluten-free croissant may still contain ingredients or allergens that aren’t suitable for a colleague. For example, Jumbo lists wheat starch, egg and milk in Schär’s gluten-free croissant.
Ask which allergens need to be avoided, then compare them with the current ingredients and allergen list on the specific pack.
For someone with coeliac disease, contact with crumbs from bread containing gluten also matters, according to the Voedingscentrum. A gluten-free label on the pack doesn’t prevent contact when the croissant is served.
Keep the pack closed until it’s time to serve the croissant separately, and use a clean plate and separate tongs. Don’t cut or top regular bread above the gluten-free croissants.
The options need different facilities: Schär requires freezer storage, while AH and Consenza croissants need to be prepared before serving.
Before buying, check what storage and equipment are available, and follow the preparation and storage instructions on the pack.
According to the Voedingscentrum, baker’s salt contains iodine, but its use isn’t compulsory. A gluten-free label on its own tells you nothing about a croissant’s iodine content.
If iodine is relevant to your purchase, check the current label or ask the manufacturer about the specific product.
Albert Heijn sells a pack of two pre-baked croissants under this own-brand range, ready to finish in the oven.
The Schär Croissant à la Française sold at Jumbo comes in a pack of four frozen gluten-free croissants.
PLUS lists a pack of three Consenza croissants that can be stored in a cool, dry place.
The gluten-free label is an important first check, but how you serve it matters too. The Voedingscentrum points to the gluten-free label and the crossed grain symbol as ways to identify suitable products. At the office, keep the croissant separate from regular bread and use clean, separate utensils.
Not necessarily: for example, Jumbo’s gluten-free Schär croissant lists wheat starch and the allergen wheat. Check the full allergen list for the specific product and make sure your choice is suitable for what your colleague needs to avoid.
It varies by product: Albert Heijn warns that its gluten-free croissants may contain egg; Jumbo lists egg and milk in Schär croissants, which may also contain nuts, soya and mustard; and PLUS lists egg and soya in Consenza croissants, which may also contain sesame, lupin and nuts. Always check the current pack for the croissants you’re buying.
No, you can’t tell from the gluten-free label. According to the Voedingscentrum, baker’s salt contains iodine, but its use isn’t compulsory. If you have a question about a specific croissant, check the label or ask the manufacturer for product information.
Choose a pack you can store according to its instructions. Product information says Schär should be stored at −18 °C and eaten within one day of defrosting. Albert Heijn and PLUS give instructions to store their croissants in a cool, dry place, with a limited shelf life once opened. Also check that the equipment needed to prepare them is available.
