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.
French toasty filled with a trio of mushrooms grilled in truffle oil, a mornay of three cheeses, bechamel sauce & Dijon mustard. A mushroom twist on a classic French breakfast toasted sandwich.
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
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 – roasted tomato, olive tapenade, caramelised onion, goats cheese and basil
