Bridor’s Maxi Croissant has been developed to extend the role of the traditional croissant beyond breakfast, offering bakery and foodservice operators a versatile 120g pastry designed for sweet and savoury applications. This ready-to-bake innovation responds to changing consumer habits by combining the familiar appeal of French viennoiserie with the practicality of a larger sandwich-ready format.
A New Format for Croissant Innovation
The Maxi Croissant retains the flaky exterior and soft interior associated with a classic croissant while introducing the generous size needed to accommodate substantial fillings. This makes it particularly suited to the growing ‘crodwich’ trend, in which croissants replace conventional bread in hot and cold sandwiches.
From chicken and feta to cheese and vegetables, it offers operators opportunities to develop differentiated menu options while maintaining the indulgent characteristics consumers associate with traditional croissants.
Consumer research reinforces this opportunity. A Bridor survey across six European countries found that 71% of respondents would like to eat savoury croissant sandwiches. A separate UK study revealed that 31% already eat croissants as part of a savoury meal, while 41% wanted more savoury croissant options on menus.
Practicality and All-Day Menu Versatility
Alongside its consumer appeal, the Maxi Croissant provides a straightforward route to menu innovation. Supplied in cases of 36, the product requires just 30–45 minutes of defrosting at room temperature before baking for approximately 15–17 minutes at 165–170°C.
Its ready-to-bake format enables operators to deliver freshly baked pastries without preparing laminated dough from scratch, supporting convenience and operational flexibility.
Suitable as a standalone indulgence or a filled meal, the Maxi Croissant can be offered across breakfast, lunch and snack occasions. By adapting an established bakery favourite to emerging savoury eating habits, Bridor demonstrates how product innovation can create additional consumption opportunities while expanding the versatility of traditional French pastries.
