Freyja Croissant Bakery, located in Campbell River and Courtney, sells Scandinavian style croissants, elevated. What’s a Scandinavian croissant, you ask? The big difference is sourdough does the heavy lifting, ie., leavening, rather than the quicker, easier yeast method. It adds an extra measure of flavour. Lamination includes 27 folds and it’s a three-day process to complete. New Zealand butter amps up flavour.
Owners Emese and Géza Toth-Harasztos take it further, with croissant gymnastics, working the dough into inventive shapes with yummy fillings. Such as — the decadent Almond Cherry Dome with a lattice top. It’s filled with morello cherry jam and whipped almond ganache and dipped in almond chocolate. Or the carrot cake double-baked croissant another shape shift, far from its French origin— it’s filled with almond-based carrot cake frangipane and topped with whipped cream frosting infused with Madagascar vanilla. Chocolate bowtie croissant is cross-laminated and filled with dark chocolate creme. My fave? Pistachio croissant. It’s filled with a white chocolate based pistachio ganache and sprinkled with pistachios.
Should you wish a lunch-y option, there’s the cream cheese and spinach roulé with Pecorino cheese or a canoe-shaped pizza croissant with organic marinara sauce, chorizo, Fontina, bubbling and flaky as can be.

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