Pain au chocolat
Our flaky, buttery pains au chocolat are made from scratch daily using “Léscure” French pastry butter, organic white flour and are filled with two sticks of Belgian chocolate.
Organic white flour (wheat gluten), water, butter (milk), sugar, yeast, egg (egg), chocolate (soya lethicin), sea salt.
Baked 7 days a week.
Best eaten the same day, but can be revived by reheating in a hot oven.
TIP: use up any left over sweet pastries to make Catalan-stye "secalls". Cut up into bite-sized pieces and bake until crisp, then roll in icing sugar. Great for dunking!