French bakery manufacturer Bridor has unveiled the Maxi Croissant, a new ultra-generous ready-to-bake format which is perfect for use as a sandwich base.
The extra-sized 120g Viennese pastry is suitable for an indulgent snack on its own and also allows operators to tap into the growing trend for using croissants as the basis for a variety of hot and cold sandwiches.
Research has found that 71% of Europeans would like to eat savoury sandwiches made with croissants[1] – labelled the ‘crodwich’ – and savoury pastries are now the second fastest-growing food-to-go types by volume sales[2]. With just under a third (31%) of consumers already eating croissants as part of a savoury meal and 41% stating they would like to see more savoury croissants on a venue’s menu[3], the strong momentum behind the ‘crodwich’ shows no sign of slowing.
Simple yet versatile
Erwan Inizan, Northern Europe Sales Director at Bridor, said:
“Our new Maxi Croissant combines simplicity, versatility and generosity – and it is well-suited to helping coffee shops, cafes and restaurants tap into the growing demand for hybrid sandwich bases. The croissant’s soft centre, flaky texture, and larger format make it a great sweet base for a sandwich and therefore a unique alternative to traditional bread formats, giving operators a ready-to-bake Viennese pastry that lends itself to use in a variety of savoury dishes.
“We see plenty of potential for the croissant to be incorporated into different dishes, both sweet and savoury, to cater to more preferences – and the Maxi Croissant has been developed to help operators flex their menus and maximise sales throughout the day.”
Operators can visit Bridor’s website to find out more and discover croissant sandwich recipe suggestions. Bridor’s Croissant Revolution guide can be downloaded here.
[1] Bridor survey on 6,000 consumers representative of the population in 6 European countries (France, United Kingdom, Germany, Spain, Italy, Netherlands) – September 2024
[2] Kantar 52 w/e 1 September 2024
[3] Data is from a Bridor study, conducted in the UK, among 800 buyers of croissants at least once a week, January 2025.
