<strong>Cycling for croissants: </strong>Albert Van Limbergen cycled from his home just outside of Liège, Belgium, to Nice, France, in search of a lavender croissant.
Cycling for croissants: Albert Van Limbergen cycled from his home just outside of Liège, Belgium, to Nice, France, in search of a lavender croissant.
Albert Van Limbergen
<strong>A new take on a classic: </strong>Boulanger Frédéric Roy kneads lavender-infused water into some of his croissants. The bright surface hue from food coloring mostly bakes off in the oven.
A new take on a classic: Boulanger Frédéric Roy kneads lavender-infused water into some of his croissants. The bright surface hue from food coloring mostly bakes off in the oven.
Frederic Roy
<strong>A vivid preview: </strong>Lavender fields along the route hinted at the flavor to come.
A vivid preview: Lavender fields along the route hinted at the flavor to come.
Albert Van Limbergen
<strong>Mission accomplished: </strong>Frédéric Roy, left, and Albert Van Limbergen met at Frédéric's boulangerie in Nice, France -- home of the lavender croissant.
Mission accomplished: Frédéric Roy, left, and Albert Van Limbergen met at Frédéric's boulangerie in Nice, France -- home of the lavender croissant.
Frederic Roy
<strong>A reason to travel: </strong>The unusual croissants gave Albert a reason to go to France. "If I don't have a goal or reason to travel, I don't know how to," he said.
A reason to travel: The unusual croissants gave Albert a reason to go to France. "If I don't have a goal or reason to travel, I don't know how to," he said.
Albert Van Limbergen
<strong>Fresh takes:</strong> Frédéric first started making lavender croissants two-and-a-half years ago, adding them to a range of flavors that sells alongside the more classic assortment of viennoiseries.
Fresh takes: Frédéric first started making lavender croissants two-and-a-half years ago, adding them to a range of flavors that sells alongside the more classic assortment of viennoiseries.
Frederic Roy