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$12.80
Savoury Breakfast Danish – baked mushroom with a hint of truffle, feta with thyme
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, fresh rosemary
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.