Each of ground cinnamon, potassium sorbate, lactic add or their mixtures was used as preservatives in croissant pastries. Cinnamon was added at levels of 0.5, 1.0 and 1.5% of flour weight and as combined with 0.1% of either potassium sorbate or lactic acid. The results show that cinnamon at a level 1.5% had a good effect as an antimicrobial and antioxidant agent. However the combinations of 1.5% cinnamon with lactic add or potassium sorbate was more effective in extending the shelf life of croissant samples than using 1.5% cinnamon alone. Packaging in polypropylene bags was more protective compared with polyethylene bags. Croissant samples stored at 10⁰ C ±f 1^° C had a longer shelf life more than those stored at room temperature.