Croissant as snacks is fine. But when it is elevated to a great healthcare food, it is something to sit and notice. That is what Top Impressions Bakery of Sydney is doing.
It is making a unique Matcha croissant by infusing the hot dough with green tea after splashing Matcha Creme Patisserie into the centre, reports Business Insider. It is selling well in the city.
They know green tea has more takers as it is the healthiest beverage, loaded with antioxidants and nutrients. Its consumption improves brain function, fat loss as well as lowered risk of cancer.
Green tea contains lots of antioxidant Epigallocatechin Gallate (EGCG) making it resistant to various diseases. Many bioactive compounds and important nutrients are its additional virtues. Polyphenols like flavonoids and catechins are powerful antioxidants that reduce the formation of free radicals in the body and save cells from damage, reports Authority Nutrition.
Basically, croissants owe their origin to France and emerged as a response to American-style fast food. It is very popular in all continental breakfast. The buttery, flaky, crescent shape croissant is made of layered yeast that is folded several times. On laminating, the texture turns flaky as in a puff pastry.
The Australian innovation to croissant also extends to Melbourne. In fact, The New York Times Magazine had an entire article praising the “ethereal, exceptionally flaky pastries” of a small bakery in Melbourne.
Lune Croissanterie is in the suburb of Fitzroy where its croissant maker claims to be using the best quality flour and butter besides handcrafting them in a climate-controlled glass box.
The article introduces Kate Reid, the bakery’s founder, who is a trained aerospace engineer. The article compliments her engineering touch as unmistakable in the “world’s best croissant.”
The Melbourne bakery produces 3,000 croissants a day and sale is restricted from Thursday to Sunday. The sister and brother team of Reid and her brother Cameron also make kouign-amanns and muffins that are filled with lemon curd and jelly.