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Our luscious pastries are all made using the finest butter, cut and shaped with cool hands and a light touch. As with our bread, we bake every pastry early each morning making ours the freshest and flakiest breakfast of choice.
Traditional, artisanal American muffins flavoured with white chocolate and raspberry, milk chocolate or ripe, juicy blueberries.
A modern take on our traditional pastries: swirls of pastry laced with various flavours, such as this chocolate crème pat, which is half dipped in chocolate and sprinkled with cocoa powder.
A tart, dark and crunchy vegan concoction of dark chocolate, cocao nibs, sour cherries, apricots and almond note one, but three separate ways: whole almonds, flaked almonds and extract of almond.
A Breton classic: our buttery croissant dough, tightly whorled and laminated with sugar and more butter for a deeply flavoursome and gleefully indulgent treat.
A twisted pastry swirl, scattered with seasonal fruits. Featured is a sweet almond and tart raspberry frangipane, topped with apricot and raspberries, and lashings of icing sugar.