Only choose a croissant as a sourdough option for conference catering if the specification for that exact product confirms it. A butter croissant is not automatically a sourdough croissant. Then check that the preparation method suits your serving window and the quantities you need. If serving them unpackaged, make sure allergen information is available for guests in advance.
If sourdough is part of the brief, you need confirmation for the exact croissant. Before ordering, ask for the product name, ingredients, allergen information and confirmation of the quantities available.
For a scheduled coffee break, you need to choose between baking the croissants on site and serving a product that, according to its specification, is ready to serve. Jumbo and PLUS list bake-off croissants; check the preparation instructions for the product you choose.
At a buffet, allergen information for the product you have chosen must be available to guests. The Netherlands Food and Consumer Product Safety Authority (NVWA) states that providers of unpackaged food must inform consumers about any allergens present.
Start with the agreed product description: if sourdough is a firm requirement, this must be confirmed for the exact croissant. Then plan preparation and serving, and make sure you have the allergen information ready for the buffet.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Sourdough credentials | Ask for the specification of the exact croissant and check how it describes the sourdough or starter. | If sourdough is specified in the conference brief, I want to be able to substantiate that product description. For around 42% of consumers, sourdough credentials come first. |
| Serving time and quantities | Check the preparation instructions, the number of pieces per pack and the quantities available; plan your oven and serving capacity accordingly. | For a short break, I want to be able to serve enough croissants at the agreed time. Around 33% of consumers prioritise this serving logistics. |
| Allergens when serving unpackaged | Keep the current allergen information for each product and decide how guests will access it. | For an unpackaged buffet, I want to be able to answer guests’ questions about allergens present. This is the main concern for around 25% of consumers. |
Albert Heijn and PLUS list both croissants and separate sourdough bread ranges. That tells you nothing about the recipe of a particular croissant.
Only describe a croissant as sourdough in your order and catering offer if the exact product name or specification confirms it.
Baking requires oven space and staff at the time the croissants are needed. During a short conference break, an untested batch schedule could delay serving.
Ask for the product’s preparation instructions, test a batch and plan the baking and serving times before placing your final order.
According to the NVWA, providers of unpackaged food must inform guests about any allergens present. Without information about the exact product, you cannot properly answer questions at the buffet.
Keep the current label or supplier documentation and decide before serving how guests can access the information.
The NVWA explains the conditions under which iodine compounds may be present in bakery products through the use of bakers’ salt. This rule does not confirm that a particular croissant contains bakers’ salt.
Base information about the exact product on its current ingredients and nutritional information.
This retailer information can help you find a product and its specification, but a croissant being listed in the range does not confirm that it is a sourdough croissant.
On its page about the artisan bakery, Albert Heijn lists croissants and Liefde & Passie OerDesem bread.
Jumbo lists croissants in its bake-off rolls category.
PLUS lists butter croissants in its bake-off category and also has Korenlanders sourdough bread.
Lidl publishes ingredients and allergen information for its oven-fresh bread range and separately lists a spelt sourdough loaf.
ALDI describes bakery products that are ready to eat as well as those to bake at home, and lists mini butter croissants as a special-buy product.
Dirk can be included as a retailer when sourcing locally.
This Joybuy option is a pack of croissants to consider for conference catering. Before ordering, check whether the product specification meets your sourdough requirement, how the croissants are prepared and how many packs you need for serving.
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A pack to consider when buying croissants for a conference break. Before describing it as sourdough, check the specification for this exact product. Also ask for the preparation instructions, current allergen information and quantities available for your event date.
Yes. According to the NVWA, providers of unpackaged food in the Netherlands must inform consumers about any of the 14 specified allergens present in the product. For cereals containing gluten and nuts, you must also make clear which cereals or nuts are involved. Make sure the information for your chosen product is available before serving guests.
Not automatically: butter and sourdough describe different characteristics. PLUS lists butter croissants and sourdough bread separately. Check the name and specification of the exact croissant before offering it as a sourdough croissant.
That does not follow from the Dutch regulation. The NVWA states that iodine compounds may be present in bread, bread substitutes and other bakery products only through the addition of bakers’ salt containing no more than 65 mg of iodine per kg of salt. Check the ingredients information for your chosen croissant to see whether bakers’ salt is listed for that product.
If the fillings are highly perishable, you also need to plan how you store and serve them. The Netherlands Nutrition Centre advises keeping highly perishable food in the fridge at 4 °C. Plan the preparation and replenishment of filled croissants accordingly; for croissants without these fillings, follow the storage instructions for the product you have chosen.
