Is there really room for improvement with a croissant? Does a good croissant even need to be fussed with? I wouldn't necessarily say so, but there is room for expanding its variety and its versatility. A croissant on its own is pretty much all you need. Well, maybe a little jam or marmalade doesn't hurt. But with this new line we are starting next week at the APBC, you don't need the jam at all. The croissant is simply glazed with a combination of confectioner's sugar, buttermilk and citrus juice (we used Yuzu juice for these particular ones, but really any citrus juice will do). The croissants in the photo directly below are (from top to bottom): chocolate covered puffed rice, candied yuzu, coconut and toasted almond croissants. Pretty fantastic.