Pain au Chocolat


In stock



It’s a three-day process to make our chocolate-filled croissants.

The dough is a blend of local and Italian wheat and spelt, leavened with yeast and sourdough. The chocolate is high-quality 60% cocoa. And the butter we use is really good local stuff, from Gläserne Molkerei, for the flakiest meltiest croissants.

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