391A4713.jpg
OVERLAY_0000_Layer Comp 1.jpg
391A4713.jpg

Perfect Croutons - Original Recipe


 

• HAND CUT, LOADED WITH FLAVOR, TOASTED TO PERFECTION

• SOURDOUGH BREAD, OLIVE OIL, GARLIC AND SALT

• SAVE 20% ON ANY ORDER OVER $30

 

 

SCROLL DOWN TO BUY NOW

SCROLL DOWN

Perfect Croutons - Original Recipe


 

• HAND CUT, LOADED WITH FLAVOR, TOASTED TO PERFECTION

• SOURDOUGH BREAD, OLIVE OIL, GARLIC AND SALT

• SAVE 20% ON ANY ORDER OVER $30

 

 

SCROLL DOWN TO BUY NOW

PERFECT CROUTONS - ORIGINAL

These hand-cut sourdough croutons are the reason I started the Virginia’s line. When I was just out of culinary school, I was the pastry chef at Il Fornaio in the Oakland Hills. Each night, I would make batches of these croutons and the smell of garlic, olive oil and toasting bread would waft through the neighborhood, prompting people to come peek in the back door and ask about the aroma. Some people say their product came about by popular demand. In my case, that’s quite literally what happened

INGREDIENTS AND ALLERGENS

INGREDIENTS

Sourdough Bread (Flour, Water, Salt, Yeast, Barley Malt), Extra Virgin Olive Oil, Expeller-Pressed Canola Oil, Fresh Garlic, Kosher Salt

ALLERGEN INFORMATION

Contains Wheat and Dairy

6.00

5 oz. Bag

Quantity:
Add To Cart
OVERLAY_0000_Layer Comp 1.jpg

Feature Recipe


What I love most about these croutons is how they bring flavor and texture to all kinds of dishes, not just salads. Take this salmon dish. A traditional Provençal dish like this may include tomatoes, but I’m all about flavor, so I’ve punched it up with Moroccan black and Castelvetrano olives and, of course, my croutons that bring a nutty depth to the dish.

VIEW RECIPE

MORE RECIPES

Feature Recipe


What I love most about these croutons is how they bring flavor and texture to all kinds of dishes, not just salads. Take this salmon dish. A traditional Provençal dish like this may include tomatoes, but I’m all about flavor, so I’ve punched it up with Moroccan black and Castelvetrano olives and, of course, my croutons that bring a nutty depth to the dish.

VIEW RECIPE

MORE RECIPES

Croutons Original Quote


Croutons Original Quote


Ran out of breadcrumbs for baked goat cheese so I ground up what was left of your croutons for the coating . . .Oh, my it was sooooo… these are the best croutons!
— Jan E.

Perfect Croutons Content


Perfect Croutons Content


These packaged (in bags, found in stores) Parmesan croutons are the best quality you’ll find, and our loyal customers think they’re better than homemade. You can really taste the all natural ingredients. We put our heart and soul into the creation, seasoning, baking and hand cutting of each batch. It is an artisanal approach we’ve perfected, and these cubes come as close to fresh homemade as you can buy in a premade package or as store bought. In our recipe (considered truly exceptional by our customers), the sourdough bread is made by hand, the olive oil is extra virgin, the parmesan is Italiano bold (and is added at the halfway point of toasting), the garlic fresh, with an accent of kosher salt at the end. The result is sublimely crunchy and garlic, cheesy premade croutons for all cuisine requiring authentic ingredients. National for sale. Local. San Francisco. San Jose. Oakland. CA. California. Shop and purchase online now. Best store bought or found in stores Parmesan Croutons available—made from a foodie San Francisco restaurant recipe. Delicious ready made, and convenient.

X

Baked Salmon Provençal

— Featuring Virginia's Perfect Croutons —

Ingredients

Two 5 ounce pieces of salmon (filet or steak)
Juice of one lemon
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
Salt and pepper
1 clove garlic, chopped
1 tomato, diced
1–4 tablespoons capers (optional)
½ cup Virginia's Perfect Croutons, crushed

Directions

Rub an 8 x 8 oven safe baking dish with olive oil. Season salmon with salt and pepper. Lay salmon in baking dish. Squeeze lemon juice over salmon and sprinkle with parsley, tomatoes, and capers. Top with crushed Virginia's Perfect Croutons and parsley.

Bake at 425° for 20–25 minutes until golden brown. Also great with halibut, snapper, or sole.

Serves 2.