Traditional French croissant, prepared over 3 days.
Traditional chocolate croissant, with two dark chocolate batons.
Traditional pastry from the Bretagne region of France, laminated with sugar and baked in a mould lined with butter, sugar and salt, until caramelised.
Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar. Pictured.
A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
March special – A pastry filled with a mushroom sauteed in thyme, parmesan bechamel and blue cheese.
March special – A danish pastry filled with a caramelised apple jam and whiskey crème diplomat, topped with a brown butter crumble.
Contains: alcohol, fructose
March special – An escargot shaped pastry filled cinnamon sugar and roasted walnut crumb, topped with cream cheese icing and roasted walnuts.
Contains: added nuts
Filled with house made lemon curd, citrus sugar and candied lemon zest.
March special – A cruffin rolled in dessicated coconut and sugar, filled with a kaya custard and topped with toasted coconut chips.
The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol
March special – A twice baked croissant filled with a cornflake frangipane and honey cream, topped with honey joy pieces and sprinkled with honeycomb dust.
Contains: added nuts, fructose
March special – A twice baked pain au chocolat filled with marie biscuit frangipane and choc chips, topped with a drizzle of dulcey ganache and chunks of choc chip cookie.
All products include gluten, dairy and eggs. We use nuts in an open kitchen environment, as such none of our products are considered nut free.