The development path, beginning in 2019, was filled with a few more challenges than usual, like international travel restrictions and virtual product testing.

But the Pillsbury FTO Croissants have arrived, at a time many restaurants, bakeries, hospital and campus cafeterias and hotel catering operations need them the most. 

What makes FTO Croissants different?

The ability to create a ‘flat’ croissant with 48-layers of dough, to go right from a freezer to an oven, is no small feat.

Most frozen croissants need to thaw first. The patented process developed by General Mills Foodservice eliminates that step, and results in a croissant that rises to a flaky finish and is full of buttery flavor.

Pillsbury FTO Croissants are the result of numerous tests of temperatures for the butter and dough – all to get the perfect honeycomb croissant texture.