Walk down any aisle at Whole Foods Co-op, and you’ll find local foods to fill your shopping cart. Whether you’re looking for one all-star ingredient or to fill your table with local options, it’s easy to support regional farmers and food producers when you shop the Co-op. In our brunch recipe, you’ll find many products grown or made here in Minnesota or Wisconsin. But don’t stop there! Remember to round out your brunch with a locally roasted coffee and decorate your table with fresh local flowers.
Meet the Makers
Learn a bit about the local producers featured in our Co-op Croissant Bake recipe! Click the logo to visit the producer’s website.
Deer Creek
Created by master cheese maker Chris Gentine, Deer Creek has become known for its award‑winning, artisanal cheeses.
Duluth’s Best Bread
This family‑owned bakery has been rolling in the yeast since 2015. In addition to supplying to the Co-op, they have three locations in the Twin Ports!
Locally Laid Egg Company
Locally Laid’s hens are pasture-raised and have lots of outside space to exercise. By sourcing and selling locally, Locally Laid champions mid-sized farms and strengthening rural communities.
Food Farm
Food Farm has been part of the Co‑op’s story for decades. The Fisher‑Merritt family, spanning multiple generations, grows organic vegetables that are available at the Co-op and through CSA shares.
Johnston’s Riverview Farm
The farm is a family‑run operation that still delivers milk in reusable glass bottles and focuses on sustainable principles like reusable packaging, pasture‑based and regenerative grazing, and more.
Westby Creamery
Farmer‑owned since 1903, Westby Cooperative Creamery represents about 100 farm families working together to support healthy animals, a healthy planet, and delicious dairy.
Y-ker Acres
The Stamper family raises truly happy pigs; the animals spend their days outdoors year‑round, exploring and rooting, supported with non‑GMO supplemental feed.
Print Recipe
Co-op Croissant Bake
Course: Whole Foods Co-opDifficulty: Intermediate / Moderate / Average30
minutes45
minutes10
minutesMake a delicious croissant bake featuring local ingredients, perfect for weekend brunch.
Ingredients
6-8 Duluth’s Best Bread croissants, preferable one-day-old and cut into four pieces
⅛ cup salted Westby butter
1 cup thinly sliced leeks
1 cup finely chopped Food Farm shallots
1-2 garlic cloves, minced
3 large Locally Laid eggs
1 Tbsp. Dijon mustard
1 cup heavy whipping cream
1 ¼ cups Johnston’s Riverview Farm milk
1 Tbsp. each chopped thyme leaves and chives
¾ cup Y-ker Acres ham, cut into bite-size pieces
1 cup grated Deer Creek Vat17 World Cheddar
Directions
- Preheat the oven to 350°F and grease a medium casserole dish.
- Dry the croissant pieces overnight or lightly toast them until crisp on the edges.
- Melt the butter in a skillet over medium heat, then cook the garlic, leeks, and onions for about 5 minutes, or until soft.
- In a large bowl, whisk together the eggs, Dijon mustard, cream, milk, and chives. Add half of the croissant pieces and let them soak for a minute.
- Spread half of the leek–onion mixture in the casserole dish, then add the soaked croissants.
- Scatter the ham evenly over the top and add half of the cheese.
- Soak the remaining croissant pieces in the egg mixture, place them on top, sprinkle with the remaining cheese, and pour any leftover mixture over the top.
- Cover with greased foil and bake for 30–35 minutes. Uncover and bake an additional 10–15 minutes until puffed and golden.
- Rest for 10 minutes before serving.