Pre-Made Croissants And Danishes » Rising To Expectations
Rodney Diehl, pastry chef at Virginia’s
Williamsburg Lodge, isn’t the type to
settle for a sub-par product. Before
he found Lantmännen’s Schulstad
Royal Danish Pastry, there wasn’t
anything on the market that he liked,
so he made his own croissants from
scratch. “We finally tried a sample of
[Lantmännen], and then we switched,”
Diehl says, mentioning that he also
uses pre-made rolls and other pastries from the company’s
Eurobake line.
As for the croissants he bakes now, “usually you can use
them the next day without any problems. They hold up very
well on the buffet line. We bake every
day, and sometimes we do them the day
before for large parties.”
Any time Diehl has had a problem or
suggestion, he has found the company
receptive. “They adjusted Danish sizes…
when we first started using them,
they only offered large sizes.” What’s
more, Lantmännen continually works
to improve its offerings. “The product
has always been good. Yet every year,
they try to improve it. The puff dough
has a flakier finish now,” Diehl says.
And he’s looking forward to what’s up next: “They’re coming
out with a new product where you don’t have to glaze
[the croissants].” —JM
Rodney Diehl, pastry chef at Virginia’s
Williamsburg Lodge, isn’t the type to
settle for a sub-par product. Before
he found 
