How Long Does It Take to Make a Croissant?
It takes 3 days to make a croissant! The process can't be rushed, as we need to allow time for the dough to develop, relax and build a rich complexity in taste and texture. Laminating the dough with butter is how we achieve our perfect layers and light, fluffy, pull-apart croissant. Mastering lamination takes a lot of skill and practice, and our highly skilled chefs have nailed it. And it's our pastries straight out of the oven every morning that fill our shop with the most delicious and enticing aroma imaginable. Choose from our traditional croissant, pain Au chocolate, almond croissant, cruffin, escargot or our range of sweet or savoury Danish.
We make our pastries and pies from scratch onsite daily. We start with flour, butter, and eggs. Watch us at work while you dine in or pick up. We'd love you to try our range of delicious pies and sausage rolls. While our bestseller is the traditional beef mince pie, there are plenty of options for non-meat eaters. Our sausage roll is made with Angus beef, caramelised onion and a hint of cracked pepper and rolled in our flakiest puff pastry.
We have a range of cakes, including our NY-baked cheesecake, signature 7-layered lamingtons and mini chocolate and walnut babka. Of course, it is made from scratch, onsite.
At Coco's, we believe that quality products start with quality ingredients. We source our ingredients locally as much as possible, and we're driven by sustainable and ethical practices. We bake onsite daily, so you know you can't get fresher pastries, pies and cakes anywhere else. Pastry and pies are meant to be eaten fresh – ours are as fresh as they come.
While many pâtisseries use imported butter, we've deliberately chosen a local supplier, Pepe Saya. Now iconic, Pepe Saya butter is batch churned from single-origin cream, which creates a natural and less processed product. Like Coco's, Pepe Saya focuses on provenance and transparency. Cream regions change seasonally and from dairy farms across Victoria and New South Wales.
While butter may be the most important ingredient we use, eggs are just as important. We only use free-range eggs from Burd Eggs, laid by 100% free-range, happy hens who have access to fresh country air every day! Happy and healthy chickens mean quality eggs, which we then use to create premium pastries, pies and cakes.
Backyard Honey supplies us with 100% Australian pure honey, naturally made by Melbourne bees and harvested by local beekeepers from hand-tended hives.
We take our coffee as seriously as our pastry and pies and have chosen Industry Beans as our roaster. Another local business based in Melbourne, We've chosen Industry Beans signature Fitzroy Blend, which brings together three single origins from Honduras, Colombia and Burundi. It is equally delicious in black and with milk, with its bright acidity, dark fruit notes and smooth finish.
