Pain au Chocolat
It’s a three-day process to make Albatross' 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.
Supplied by Albatross Bakery, Graefestr.