Key findings
- 1Traditional laminated croissant dough creates 27+ layers through mechanical folding, with no chemicals needed
- 2Commercial croissants frequently substitute margarine for butter, adding trans fats or interesterified oils
- 3A bakery croissant with real butter has a short ingredient list; a packaged one may list far more
- 4In our analysis, croissants average 34.4 ingredients and a Processing Score of 12.4, which is Level 4
Why is Croissants ultra-processed on average?
The croissant's flaky layers come from lamination: a block of cold butter is enclosed in dough, then the dough is folded and rolled repeatedly (typically 3 "turns") to create 27+ alternating layers of dough and fat. When baked, water in the butter creates steam that separates the layers. This is purely a mechanical process; traditional croissants need only flour, butter, water, yeast, sugar, salt, and milk. The processing concern arises with commercial croissants that replace butter with margarine (hydrogenated or interesterified vegetable oils) and add dough conditioners (mono/diglycerides, sodium stearoyl lactylate), preservatives (calcium propionate, sorbic acid), and artificial butter flavoring. In our analysis, croissants average a Processing Score of 12.4, which is Level 4.
How 128 croissants products break down
Share of products at each processing level, in our analysis.
Croissants brand comparison
From least to most processed in our database.
How to read a croissants label
- 1
Bakery croissants should list butter, not margarine or vegetable oil blends
- 2
Mono- and diglycerides in packaged croissants are industrial emulsifiers replacing butter's function
- 3
Artificial butter flavor indicates margarine was used instead of real butter
- 4
Frozen "bake at home" croissants often have simpler ingredient lists than shelf-stable packaged ones
Ketzal for iPhone
Got Croissants At Home?
Scan yours in Ketzal to see how your exact product scores, not just the average, plus a less processed swap.
Scan It Free
Frequently asked questions
Are Costco croissants ultra-processed?
Bakery-counter croissants, Costco's included, vary by recipe and location. Check the ingredient list at the bakery counter for butter rather than margarine, and for dough conditioners or preservatives.
What makes a croissant flaky?
Lamination; repeatedly folding butter into dough to create 27+ alternating layers. When baked, water in the butter turns to steam and separates the layers. This is entirely mechanical. Packaged croissants that skip this process use emulsifiers to simulate flakiness.
Are Pillsbury crescent rolls the same as croissants?
No. Crescent rolls are a chemically leavened refrigerated dough, not a laminated butter pastry, so they get a similar shape without true lamination. Check the can for the oils and additives used.
Guide · Bread & Grains
The Complete Bread & Grains Guide
Processing analysis, least-processed picks, and what to watch for.
Read guide