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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

4.50

5 oz. Bag

Quantity:
Add To Cart
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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


Our customers tell us ours are the best packaged (in bags, store bought) croutons you can buy—as found in your local store or bought online. We start these gourmet delights with all natural, healthy ingredients. Our foodie San Francisco restaurant recipe is classic—handmade sourdough bread, extra virgin olive oil, fresh garlic with a pinch of kosher salt. Each batch of croutons is hand cut and toasted in our artisan kitchens. The seasoning is wonderfully balanced. The crunch is just the right amount to make these croutons great for any use. Croutons found in stores can be flat. But ours are as close to homemade and fresh as you can find, with the convenience of being ready made or premade. These are vegan too. National for sale. Local. San Francisco. Oakland. San Jose. CA. California. Shop and purchase online now. Best croutons you’ll find to buy—ever. Store bought from the SF Bay Area.

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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.