Pain au chocolat
Baked tonight, on the shelf from 6:30 tomorrow.
Same laminated dough as the croissant, two sticks of proper dark chocolate, and the restraint to change nothing else. The chocolate is chosen to stay just molten at breakfast temperature, that is by design, not by accident.
How it is made
- Croissant dough, laminated by hand with French butter
- Two batons of 55% dark chocolate, never one
- Baked through the morning in small trays
Good to know
Ask for one from the warm tray if you are eating it now, and a paler one if it is travelling, it finishes beautifully after eight minutes in a home oven.
Allergens
Gluten, milk, eggs, soy (chocolate). May contain traces of nuts.
Recipes move with the seasons, for a severe allergy, always ask us directly before buying.
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
We confirm every order by phone before the ovens commit.Custom cakes need 48 hours, pièces montées and buffets, one week.