Description
EXCLUSIVE TO TOOWONG FRENCH PATISSERIE
Made with minced pork, seasoned with garlic encased in golden pastry.
AVAILABLE DAILY. ORDERS TO BE PLACED BY 3PM AEST.
Please advise if you would like the HOT, COLD or ROOM TEMPERATURE.
EXCLUSIVE TO TOOWONG FRENCH PATISSERIE
Made with minced pork, seasoned with garlic encased in golden pastry.
AVAILABLE DAILY. ORDERS TO BE PLACED BY 3PM AEST.
Please advise if you would like the HOT, COLD or ROOM TEMPERATURE.
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Savoury Breakfast Danish – roasted tomato, olive tapenade, caramelised onion, goats cheese and basil
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
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.
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 – baked mushroom with a hint of truffle, feta with thyme
The truffle butter is the hero here, with a lovely fresh baguette the host to show it off. There’s a lot of baguette yes, but only because you will want more truffle butter, which we will be happy to give. … Read More
Savoury Breakfast Danish – roasted tomato, olive tapenade, caramelised onion, goats cheese and basil
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
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.
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