58% Dark Belgium chocolate & Crème patisserie made with Madagascan vanilla pods wrapped in our award winning viennoisserie dough
Bosc Pears poached in vanilla and Citrus syrup, sitting on Almond cream and our award winning Viennoiserie dough.
Our award winning viennoiserie dough brushed with Charente butter then heavily dusted with cinnamon and dark muscovado sugar.
Softly stewed and caramelised apples with Madagascan vanilla and plump golden sultanas, encased in our award winning viennoiserie dough.
Poached apricots with almond cream sitting on our award winning vienoiserie dough, sprinkled with pistachios.
Minced apricots, delicate almond Frangipane, plump raisins all sandwiched between our delightful croissant dough, glazed with lemon fondant.
Croissant dough, filled with frangipane topped with almonds and dusted with icing.
Pain au Chocolate
Croissant dough with 70% dark chocolate.
Our Viennoisserie is made using the finest French flour and imported butter from the Charente region. They boast a light bubbly texture and a flaky crisp shell. This was given a gold star at the Great Taste Awards.
Pain Aux Raisin
Using our croissant mix, vanilla crème patisserie, sprinkled with raisins.
A perfect short crumbed scone made with double cream, milk and butter, plain, sultana or cheese.