Our version of the classic pain au chocolat, made with cultured butter croissant dough producing a light open texture and crisp outer layers. Individually hand rolled and filled with dark, bittersweet chocolate batons.
Wheat Flour, Pepe Saya Cultured Butter, Cacao Barry Dark Chocolate, Filtered Water, Sugar, Milk, Eggs.
Gluten (Flour), Dairy (Milk, Butter), Eggs
Serving & Storage
Slightly warmed in an oven at a very low temperature for a few minutes.
Best eaten same day. Keep at room temperature, do not refrigerate.