carefully laminated with layers of flavourful dough made from organic eggs, organic flour, grass fed milk and grass fed butter, these viennoiseries cater to those who love that flaky, rich and fluffy snack. All but the brioche is leavened with commercial yeast. Made using grass fed milk.
5.5 danish double snail or pocket
traditionally enriched danish cardamom spiced dough shaped variously and topped with creams, local seasonal fruit and apricot glaze
4 croissant
butter folded into tender flavourful dough fermented for over 24 hours, flaky exterior layers and soft open honeycomb inside- just the way you would find one at a boulangerie in paris
