Viennoiserie

 

Our croissants and Danish pastries take up to three days to make which clearly demonstrates how much care and attention we take when preparing our products.

Did you know there are two different types of butter? These are sweet cream and lactic butter. Most butter in Britain is sweet cream. Lactic butter is made by fermenting milk into yoghurt before churning it. It has a fuller, richer, creamier flavour and is the best butter to use for baking. We only use 100% lactic butter in our pastries which is why they taste so damn good.

For a full description on how we make our pastries and other products, see our instructional videos on YouTube.