CW Pastry Catalog_2021

Our story begins in 1991, when French Baker and Pastry Chef Eric Lecoq started
making croissants out of a rented garage in Port Chester, NY. We quickly outgrew
that space and are now rolling croissants in our Bridgeport, CT facility.
Using only the finest quality ingredients and the most innovative manufacturing
methods, Chef Lecoq’s passion brought the hand of the skilled pastry chef and
the traditional flavor and flaky crispness of the butter-laced croissant to a costeffective,
ready to bake frozen pastry.
Ingredients- Quality without compromise! No trans-fats! Only the finest
ingredients are used in the manufacture of all Lecoq Cuisine pastries: 100% pure
butter, French chocolate, Madagascar vanilla, signature flour blend and our
homemade fillings. It all begins with the right ingredients to create the perfect
viennoiseries!
Shelf life - Once frozen, the shelf life of all of the pastries manufactured through
the signature Lecoq Cuisine process is from 3 to 9 months.
Final shaping - All pastries are hand-shaped, adding an artisanal final touch.
O R D E R N O W
Standards- Every batch is sampled and baked to make certain that our
customers receive a delicious and visually appealing product. We use clean
ingredients that do not contain GMO's. Our pastries are certified Kosher Dairy
(expect our savory line). We are a USDA/FDA approved and SQF Certified facility
.
Cost - Very affordable luxury!
CROISSANTS - DANISHES - SAVORIES - DOUGHS
The Lecoq Cuisine Team
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