Baked fresh in-house daily, glorious croissants are made through a 3-day process using the traditional method of folding which gives it its flaky and crisp exterior; and comforting layers of buttery softness inside. The RoseBeet Croissant is by rolling and folding the beetroot dough (made by mixing dehydrated beetroot powder with the dough) and the croissant dough. A frozen tube of rose custard cream is then inserted into the pastry before sending it to bake. The frozen cream melts during the baking process and infuses into the croissant. What comes out from the oven is a good crisp croissant that not only looks beautiful on the outside, but also tastes good within.