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.
October special – An escargot pastry filled with vegemite bechamel and swiss gruyere, topped with a sprinkle of melted gruyere.
Filled with house made lemon curd, citrus sugar and candied lemon zest.
The original Croissant aux Amandes, prepared with almond frangipane and garnished with a healthy amount of flaked almonds.
Contains: added nuts, alcohol
October special – A twice baked croissant brushed with vanilla milk syrup and filled with an almond and sprinkle frangipane. Topped with a sprinkle crumble, vanilla buttercream and extra sprinkles.
Contains: added nuts
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.