EXCLUSIVE FRENCH PATISSERIE PRODUCT
Leg ham encasing a neufchâtel cheese (soft, slightly crumbly, mould ripened from Normandy), folded and rolled into a buttery croissant pastry. Eat with the cheese and pastry warmed (12-14 minutes in a 160 degree oven).
Please advise if you want the croissant HOT, COLD or ROOM TEMPERATURE.
Two free-range eggs cooked the way you like them on some buttered toast and with a half tomato. Sunny side up, poached or scrambled.
Our croissants take three days to make, in the traditional French style. They are buttery, soft inside and a slight crunch on the outside. The French and the Europeans often just dip them in their espresso and eat them like … Read More
Savoury Breakfast Danish – Prosciutto and poached potato baked in glorious gorgonzola and mozarella cheese
