The art of layering and distributing butter through a dough to create what is known as lamination, is an extremely tedious and refined method of making Viennoiserie dough. We make all our viennoiserie in house using the highest quality of products which adds to the deliciously buttery flavour.
Buttery, flaky and light are the three key words used to discribe our croissants.
Paired with decadent frangipane almond filling and topped with roasted almonds our almond croissant fast became a crowd favourite.
Our Danishes vary between pear and apricot on a lovely custard base and flaky pastry.