Standard Post with GalleryCroissants
Standard Post with GalleryPain au Chocolat

French Classic Breakfast

Croissants: are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Pain au Chocolat: is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

French Breakfast

Croissants, Pains au Chocolat and Raisins are often consumed for breakfast in France.

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Standard Post with GalleryPain au Chocolat
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French Classic Gouter

Croissants: are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Pain au Raisins: made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling.

Goûter

Is an institution in France without a real equivalent in other cultures. It's tea-time, almost religiously eaten at 4.30 pm, almost exclusively by children as they come out of school, consisting solely of sweet treats.

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