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.
A croissant baked fresh with a filling of shaved ham, swiss gruyere and seeded mustard.
February special – A classic twist pastry filled with cream cheese and herbs, sprinkled with an 'everything bagel' inspired seasoning.
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
February special – A twice baked pain au chocolat filled with peanut butter almond frangipane, topped with a pretzel crumb and a drizzle of peanut butter white chocolate.
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.