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Bacon, Egg and Swiss Breakfast Croissant

Featured Article

3 Hearty Breakfast Recipes

Pumpkin Bread, Apricot White Chocolate Loaf and a Croissant Sandwich

Article by Dolce & Ciabatta, Jonathan Clawson

Photography by Celeste Linthicum

Originally published in Leesburg Lifestyle

Dolce & Ciabatta Bacon, Egg and Swiss Breakfast Croissant

15 minutes

4 servings


  • 4 Dolce & Ciabatta croissants
  • 8 slices of swiss cheese
  • 8 slices applewood smoked bacon
  • 4 large eggs
  • Salt and pepper, to taste


  • Preheat oven to 350 F.
  • Slice croissants in half.
  • Place croissants in a single layer on baking sheet.
  • Place 1 slice of swiss cheese on each croissant half.
  • Bake in preheated oven for 5-7 minutes or until cheese is melty and croissants are toasted.
  • Place bacon on frying pan and cook it low and slow. Flip occasionally.
  • Remove bacon from the pan when bacon is crispy.
  • In a medium bowl, whisk together eggs, salt, and pepper. Pour egg mixture into the pan over medium-high heat. Cook eggs to your liking. Remove from heat.
  • Top the bottom half of croissant with bacon, egg and second half of the croissant buns.
  • Serve immediately.

Dolce & Ciabatta Apricot White Chocolate Loaf

120 minutes

1 loaf


  • 3/4 cup cold water
  • 2 cups bread flour
  • 1/2 cup whole wheat flour 
  • 1 1/2 tablespoon unsalted butter 
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 3 teaspoons dry active yeast
  • 1 large egg
  • 6 ounces dry apricot, chopped
  • 1/3 cup white chocolate chips


  • In a medium mixing bowl, combine water, butter, eggs, salt and sugar. Mix to incorporate all the ingredients.
  • Add bread flour, whole wheat flour and dry yeast to the wet mixture.
  • Mix on low speed for 2 minutes.
  • Increase speed to the fastest setting and continue mixing for approximately 5-7 minutes.
  • The dough is ready when gluten is developed and dough becomes elastic and stretchy.
  • Add apricot pieces and white chocolate chips. Mix on low speed for 1 minute.
  • Place the dough on slightly floured surface.
  • Cover loosely with plastic wrap and let it rest for 20 minutes.
  • Shape in a football or boule.
  • Preheat oven to 335 F.
  • Place the bread on a greased baking tray, cover with plastic and let it rise for 40-60 minutes (or until doubled in size).
  • Remove plastic wrap and dust the top with flour.
  • Quickly slash the loaf with a razor blade or sharp knife. This is decorative, but it also allows the crust to open up, so the bread can expand in a more controlled way.
  • Place the loaf in preheated oven for approximately 15-18 minutes, or until a deep golden color has developed (ovens may vary).
  • Let the loaf cool before slicing.

Jonathan Clawson's Perfect Pumpkin Bread


  • 30 ounces pumpkin purée
  • 1/4 pound butter (one stick, softened)
  • 3 1/2 cups AP flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon 
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon clove
  • 1/4 cup oil


  • Preheat oven at 320 F. 
  • In a large bowl add all dry ingredients and mix thoroughly with a whisk. 
  • In a smaller bowl add pumpkin, oil and softened butter and blend well. 
  • Add pumpkin mix to the dry mixture and mix until well blended. 
  • Grease a traditional bread pan with pan spray or butter. Line the bottom of pan with parchment paper. 
  • Fill bread pans about 2/3 full. Bake for 1 hour and 15 minutes.


  • 1 cup cream cheese
  • 1/4 cup sugar 
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract


  • Whip cream cheese with whisk until soft.
  • Add sugar and vanilla and mix well.
  • While whisking slowly add cream until desired texture.
  • Bacon, Egg and Swiss Breakfast Croissant
  • Perfect Pumpkin Bread
  • Apricot White Chocolate Loaf