Starbucks All Butter Croissant contains 287 kcal per croissant — 14% of the adult 2,000 kcal daily reference intake, 18% for a child aged 7 to 10, and 22% for a child aged 4 to 6. It is the second lowest calorie pastry at Starbucks after the Butter Croissant at 259 kcal and sits below the Pain au Chocolat at 297 kcal. The all-butter specification — using butter throughout rather than any alternative fat — produces a slightly richer and more calorie-dense croissant than the standard Butter Croissant, reflecting the premium butter content.

Per croissant: 287 kcal, 16g fat (10g saturated), 30g carbohydrate (5.8g sugar), 5.9g protein, 0.40g salt. The saturated fat at 10g is 50% of the adult daily guideline of 20g. The sugar at 5.8g is 19% of the adult daily free sugar limit of 30g. The salt at 0.40g is 7% of the adult daily limit of 6g.

Starbucks All Butter Croissant contains 5.8g of sugar per croissant — 1.5 teaspoons and 19% of the adult daily free sugar limit of 30g. For a child aged 4 to 6, this uses 31% of their daily free sugar limit. The trace sugar comes from the small amount added to the laminated dough and the naturally occurring lactose in the butter — there is no sweet filling, icing or glaze to add sugar. At 5.8g it is the third lowest sugar pastry at Starbucks after the Cheese Twist at 2.9g and the Butter Croissant at 5.4g. The NHS free sugar limit is 30g per day for adults, 24g for children aged 7 to 10, and 19g for children aged 4 to 6.

Starbucks All Butter Croissant contains 0.40g of salt per croissant — 7% of the adult daily limit of 6g and 13% of the daily limit for a child aged 4 to 6. The salt comes from the butter laminated into the dough and the small amount of salt used in the pastry dough. At 0.40g it is among the lowest salt of any pastry item at Starbucks — second only to the Butter Croissant at 0.36g. It is not a nutritional consideration relative to any age group's daily salt limit.

Starbucks All Butter Croissant contains 10g of saturated fat per croissant — 50% of the adult daily guideline of 20g and 63% for a child aged 4 to 6. The saturated fat comes entirely from the butter laminated into the croissant dough — the classic technique of folding butter repeatedly into the dough to create multiple thin, flaky layers. The all-butter specification means no partial substitution with margarine or other fats — the full butter content produces both the characteristic flavour and the higher saturated fat relative to the Butter Croissant at 9g.

Starbucks All Butter Croissant contains 5.9g of protein per croissant — 12% of the adult daily reference intake of 50g. The protein comes from the flour and eggs in the croissant dough. At 5.9g for 287 kcal the protein-to-calorie ratio is low and typical of a plain butter pastry with no protein-rich filling. It is slightly higher in protein than the Butter Croissant at 5.6g due to the marginally larger size.

Yes. NOVA 4, ultra-processed. Like the Butter Croissant, the All Butter Croissant dough contains rapeseed lecithin as an emulsifier and ascorbic acid as a flour treatment agent to improve dough strength and extend shelf life. These industrial additives are necessary for commercial production of consistent, shelf-stable croissants and determine the NOVA 4 classification despite the simple all-butter ingredient base.

Starbucks All Butter Croissant contains wheat/gluten, milk and egg as declared allergens — just three, one of the simplest allergen profiles of any pastry item at Starbucks. Like the Butter Croissant, it does not contain soya — the use of rapeseed lecithin rather than soya lecithin as the emulsifier means soya is not introduced. The wheat comes from the flour in the dough. The milk comes from the all-butter content. The egg comes from the eggs in the dough and the egg wash on the exterior. It does not contain peanuts, tree nuts, fish, shellfish, celery, mustard, sesame, lupin, molluscs or sulphites. Always tell your barista if you have a severe allergy before ordering.

Yes. Starbucks All Butter Croissant is suitable for vegetarians. It contains no meat or fish. It is not suitable for vegans as it contains butter and eggs. With only three declared allergens — wheat, milk and egg — and no soya or tree nuts, it has one of the simplest allergen profiles in the entire Starbucks range alongside the Butter Croissant and Pain au Raisin.

At 5.8g of sugar — 31% of the daily free sugar limit for a child aged 4 to 6 — the All Butter Croissant is one of the most sugar-appropriate pastry options for children at Starbucks. The 10g saturated fat uses 63% of their daily guideline, which is the primary nutritional consideration. Salt at 0.40g uses just 13% of their daily limit. Three allergens with no soya or tree nuts. For vegetarian children who can eat wheat, milk and egg, the All Butter Croissant is among the more appropriate pastry choices at Starbucks on sugar and allergen grounds — the saturated fat from the butter lamination is the key nutritional trade-off.

The all-butter designation means the croissant uses butter as its sole fat source in the lamination process — no partial substitution with margarine, vegetable fat or other cheaper alternatives. Butter is folded repeatedly into the dough to create the characteristic flaky layers. The consequence is a richer flavour, a more golden colour and a slightly higher saturated fat content than a croissant made with a mixed fat. In the context of the Starbucks pastry range, the All Butter Croissant signals a premium specification compared to a standard croissant that might use blended fats — though both are NOVA 4 ultra-processed products in commercial production.

At just 5.8g of sugar the All Butter Croissant leaves nearly the full adult daily free sugar allowance of 30g available for a drink. A plain Cappuccino or Flat White adds 9-12g from milk, keeping the combined total at 14.8-17.8g — well within the adult daily limit. A Caramel Macchiato adds 23g, bringing the total to 28.8g — just within the adult daily limit. Even a Grande Chai Tea Latte at 28g keeps the total at 33.8g — slightly over. Only a Grande Caramel Frappuccino at 48g takes the total to 53.8g — substantially over. The All Butter Croissant is one of the few sweet pastry items at Starbucks where a moderately sweetened drink can be paired while keeping the combined total within or close to the adult daily free sugar limit.

The All Butter Croissant contains 287 kcal versus 259 kcal in the Butter Croissant — 28 more calories. Sugar is marginally higher at 5.8g versus 5.4g — essentially the same. Saturated fat is higher at 10g versus 9g — 1g more from the premium butter specification. Salt is marginally higher at 0.40g versus 0.36g. Both have three allergens — wheat, milk and egg — with no soya or tree nuts, both use rapeseed rather than soya lecithin. The All Butter Croissant is effectively a slightly larger and marginally richer version of the Butter Croissant. For the lowest calorie, lowest salt and lowest saturated fat plain croissant the Butter Croissant is the better choice. The nutritional difference is modest and unlikely to be a meaningful factor in most purchasing decisions.

Starbucks All Butter Croissant is the second lowest calorie pastry at Starbucks at 287 kcal and among the lowest sugar at 5.8g. Three declared allergens — wheat, milk and egg — with no soya or tree nuts, achieved through the use of rapeseed rather than soya lecithin. It is suitable for vegetarians but not vegans. For those seeking the simplest, most classic croissant experience at Starbucks with a premium all-butter specification, the All Butter Croissant delivers that alongside the Butter Croissant — both have an equivalent allergen profile and similar nutritional figures. The primary nutritional consideration is the 10g saturated fat from the butter lamination — unavoidable in any all-butter croissant — and the 287 kcal, which is moderate for a pastry option.