This croissant tastes absolutely boring and dry compared to the best croissant of all time: the Keimkraft croissant! How such a decision can be made to replace an excellent product with a poorer one is completely incomprehensible to us. In any case, we still mourn the loss of the Keimkraftgipfeli.
No comparison with the old croissant.
I really like the multigrain butter croissant! But in my opinion, it can hardly be a substitute for the Keimkraftgipfel, which is made on a Keimkraft basis and the multigrain buttergipfel is not, can it?
Interesting why good products, i.e. the Keimkraftgipfel, are always being replaced. And I don't really understand why the Keimkraftgipfel was produced in Germany when it was still in the range (perhaps it always has been).
Good gipefel.
Is light.
Tastes good and smells good.
Very good summits
no comment :(
Top but don't change the recipe!
Please bring back the predecessor, the Keimkraftgipfeli, it's already hard enough to start the day!
It's great that it's now produced in Switzerland, but why does it have to be different?
Tasty but nourishing!
The taste seems strange and has a funny aftertaste. The dough is rubbery and not at all what you would expect from a fresh croissant. But well, it seems to be a frozen baked product. In my opinion, it should also be clearly labeled.