pesticide residues found in industrial croissants

At breakfast or after school, the croissant is the favorite pastry of the French. 80% of those we consume are of industrial origin. But according to a study of 60 million consumers, some are too fatty, too sweet or too salty, in addition to containing traces of pesticides.

800 croissants a day in the best Parisian boutique

The association has tested 13 industrial croissants, some of which contain up to three pesticide residues. One of the brands in question defends itself: “The evoked molecules are detected in the form of traces (…) These are authorized molecules and found in very small quantities.“The bakery that makes the best croissant in Paris sells it for 1 euro 30. To meet the demand for 800 croissants sold per day, the baker has reduced sugar and salt, and relies on his miller to use flour without pesticides In France, 2 billion croissants are consumed every year.