Laminated viennoiserie
Pain au Chocolat
£3.50
90 gThe croissant dough rolled around two batons of dark chocolate, glazed and baked until the stripes go deep amber.
Baked Wed–Sun. On a Saturday it is usually gone by 10:30; a pre-order is held until we close.
- Flour
- Stone-milled white wheat, cultured butter
- Fermentation
- 16 hours, including an overnight rest
- Weight
- 90 g
- Baked
- Wed–Sun
- Keeps
- Best the same morning
Allergens
Contains: Wheat (gluten), Milk, Egg, Soya.
May contain traces of: nuts, sesame.
Trade: 12 × pastry for £27.60. Wholesale list
About the pain au chocolat
The same laminated dough as our croissant, cut into rectangles and rolled around two batons of 55% dark chocolate. A light egg glaze before the bake gives the layers their stripes: amber where the dough stretched, paler where it folded.
The chocolate is placed so that every bite from the first to the last has some in it. We checked. Many times.
Like the croissants, these are baked in two rounds each morning and are usually gone by half past ten on a Saturday.
“The Calder Country is the only bread in the house that is still good on day five. We have stopped buying sliced bread altogether.”
