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.
January special - shaped like an escargot, this Lune classic is filled with roasted walnut pieces, topped with a cream cheese glaze and finished with a sprinkle of roasted walnut pieces.
A croissant baked fresh with a filling of shaved ham, Swiss Gruyere & seeded mustard.
January special - a unique circular pastry is filled with onion jam, a layer of gruyere, a thick slice of heirloom tomato and finished with a sherry glaze.
House made lemon curd, citrus sugar and candied lemon zest.
The original Croissant aux Amandes, prepared with almond frangipane & garnished with a healthy amount of flaked almonds.
January special - a Pain au Chocolat is filled with cherry frangipane, buccaneer ganache and maraschino cherry halves, topped with more frangipane and flaked coconut, and garnished with a dusting of Mork and a sprinkle of freeze dried cherry.
All products include gluten, dairy and eggs. Our kitchen uses nuts in some products, we are not a nut free kitchen.