Három Tarka Macska

Kifli

Három Tarka Macska Butter Croissants

We make the soft and crumbly Három Tarka Macska butter croissants with premium French butter.

Did you know?

The Turkish emperor really wanted to conquer the city of Vienna, so after many failed attempts, he resorted to trickery. He wanted to plant mines under the city walls and then blow them up. By chance, one of these mines ended up under a bakery, where the bakers working at night noticed that the ground was shaking beneath them and the kneading troughs were moving. They immediately reported this to the people defending the city, the alarm was sounded, and the sultan's plan was thwarted. After this latest setback, the Turks gave up on capturing Vienna, and the cross was put back on the tower of St. Stephen's Cathedral outside the city walls, where the Turks had planted the crescent moon. It was then, in 1529, that a baker named Wendler made the first croissant in the shape of the Turkish crescent moon. And this croissant soon conquered the whole world.

Storage

Store at room temperature in a dry, dark place.

Producer information

Since the spring of 2017, the Három Tarka Macska artisan bakery has been welcoming guests with its breads, pastries, sandwiches, and specialty coffees made from the finest ingredients. They consider themselves primarily an artisan bakery, with their baguettes, croissants, and some of their breads made according to traditional French recipes.
At Három Tarka Macska, they believe that making healthy, flavorful breads and pastries starts with high-quality ingredients. That's why they use premium French flour and butter in all their breads and pastries. Their additive-free flours come from the Bourgeois French mill, located 80 kilometers from Paris, which is unique in that it only sells flour to artisan bakeries and always works with excellent ingredients. They buy their grain exclusively from farmers in the area around the mill, and their motto is that they are there for demanding bakers. Before the bakery opened, they tried flour from different mills, and Moulins Bourgeois flours proved to be the best choice for them to consistently maintain the same high quality.

They work with excellent French and Hungarian bakers who make all their products by hand in their own workshop, and their breads and pastries are a testament to their skill. They believe that making really good bread takes time. That's why all their breads are slow-ripened, so the quality flours give the dough its flavor, and the flavors develop in the baked breads. They don't use any additives, because what's really good doesn't need them.
French baguette, croissant, chocolate pillow, chocolate snail, brioche, artisan breads, sandwiches, coffee, teas... lots of quality delicacies await you, try them!

Distributor

Három Tarka Macska Artisan Bakery
1132 Budapest Victor Hugo utca 11.

Product information

The information provided for the products displayed here is for preliminary information purposes only; after receiving the product, you will receive final information based on the label of the product in question.