Croissant is a light, sponge texture, flaky, crescent shaped breakfast roll made from white yeast-raised dough interleaved with butter in the same way as puff pastry. Factors studied included a combination of different levels of weak acid salts preservatives (potassium sorbate, calcium propionate, and sodium benzoate; 0–0.3%). Samples storage for 4 months, pH, water content, water activity, texture and fungi account were measured in different times.