Artisan patisserie baked fresh every morning.
Classic laminated croissant, 72-hour butter dough.
Double dark chocolate batons in flaky pastry.
Twice-baked with frangipane and toasted flaked almonds.
Caramelised sugar, flaky layers, crisp crust.
Strawberry and mousseline cream, génoise sponge.
Choux ring, praline mousseline, caramelised hazelnuts.
Coffee buttercream, chocolate ganache, joconde sponge.
Lemon curd, Italian meringue, sweet shortcrust.
Caramelised apple, crème fraîche, warm from the oven.
Smoked lardons, gruyère, silky custard, buttery pastry.
Double espresso with steamed milk.
Rich dark hot chocolate, whipped cream.
Freshly squeezed Valencia oranges.