Pain au Chocolat
Using our croissant dough and adding the best chocolate we could find. The chocolate is made by Pump Street Chocolate in Suffolk.
We use a mixture of their 60% Dark Milk Ecuadorian chocolate & the 85% Dark Ecuadorian chocolate.
Handmade on site using 100% British grown wheat.
Flour milled by Wessex Mill in Wantage.
Butter made by Ampersand in Bloxham.
Chocolate made by Pump Street Chocolate in Suffolk.
Made over a 48 hour process.
Allergens: gluten (wheat), dairy (milk, butter), egg