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.
June special – An escargot pastry filled with bolognese, bechamel and mozzarella cheese, topped with melted parmesan cheese.
Contains: alcohol, meat, fructose, rennet
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
June special – A twice baked pain au chocolat filled with a chocolate frangipane, banana jam and rum caramel, topped with rum whipped cream and toasted cocoa nibs.
Contains: alcohol, fructose
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.