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Christmas Panettone Bun
Our British take on the Italian panettone: icing sugar and almond flakes, traditional paper casing, and a fluffy, sweet brioche is the vehicle for those distinctive panettone flavours of citrus, sultanas and rum. Launching 11th November.
The only thing better than a croissant baked once is a croissant baked twice with gently spiced gingerbread and orange frangipane inside, before being smothered with more frangipane and gingerbread crumble on top, dusted with icing sugar and studded with
crushed pecans. Launching 14th October.
Buttery, salty-sweet shortcrust pastry conceals a rich centre of warmly spiced currants, to make a dainty yet hearty pie that comes dusted with snowy icing sugar. Launching 14th October.
Made from a rich and buttery chocolate shortbread. Hand decorated with a yellow beak, this cute Christmas penguin makes for a charming treat. Launching on 11th November.