ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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When we started seeing cereal made of tiny baked goods showing up in our social feeds, it felt like a challenge. Sure, tiny pancakes, that’s cute. But what would be even cuter? What would take true skill and intense attention to detail? We picked up the gauntlet. Use this recipe to blow up your own internet feed. There are two tricks to making these little croissants so crunchy: a sugary glazed coating and a brief spell in the dehydrator after baking. The sugar-glaze helps to keep milk from soaking into the cereal too quickly and adds sweetness as well as the nice glossy shine. Dehydrating increases the crunch factor of the croissants and with zero moisture left, they can be stored without going stale. Put on some Saturday morning cartoons, grab a bowl, and pour some milk over these tiny crunchy wonders—breakfast will never be the same.