With a filling of almonds, butter and sugar, this was inspired by the fact that you couldn't ever find one that was almondy enough - this is!
The colour and the layers say it all. We use organic flour from Shipton mill, Lescure butter and long fermentation to create tasty, flakey, fluffy layers.
Crisp pastry, fluffy frangipane, bakery jam.
AKA croissant loaf. Bits of croissant dough formed in to a loaf. Great toasted with jam, in bread and butter pudding, or just eaten with yet more butter.
Seasonal fruit or veg, often on a bed of cheese. The example above shows candied beetroot & ricotta.
With Gruyere from Mons, paprika, sesame and caraway seeds.
Rolled up with Parma Ham that aged for 36 months from our neighbours The Ham & Cheese Co.
Pain Au Chocolat
with the addition of Valrhona chocolate sticks. The best bit is the "snout" that is made when the chocolate melts out of the ends during baking.
We pride ourselves on the dense richness of our brownies and use chocolates with a fermented bitter hint to counteract the sugar in the recipe.
Our version of the classic Breton pastry hyped with all the best bits: butter, sugar and salt.
With creme patissière and fruits that change with the seasons. Favourites include rhubarb, blackcurrant or poached quince.
Pain Aux Raisins
With crème patissière and tea-soaked raisins. It's hard to chose between the crispy edge and the squidgy custard middle.