Our take on Pain au Raisin, home-made pastry cream and dried Zante currants are rolled up in croissant dough. Named for Pierre-Joseph Céloron de Blainville, a colonial-era military officer who pressed land claims for the French while exploring the Allegheny and Ohio River valleys.

Available from October to March

Ingredients: flour, whole milk, cultured butter, sugar, fresh yeast, pastry cream, dried Zante currants

Contains wheat, eggs, and milk products; processed in a facility that also processes tree nuts