Our traditional butter croissants

Our traditional, single-origin chocolate croissant are buttery, flaky and amazing when warmed up

Apple turnovers, or chaussons aux pommes as they are called in France, are a classic French pastry.The apples get cooked off in some butter, cinnamon and brown sugar, the puff gets rolled out into little ovals, then the turnovers are assembled. If you love apples, this is your new go to.

Dough of butter cookie with chocolate chips on top!

This is a classic version of the breakfast pastry with a sweet almond filling or frangipane swirled throughout the dough and topped with toasted almonds baked right into the top.

Simple yet exquisite, Raspberry Financiers are lovely little French almond cakes with crispy exteriors and insides as soft as a pillow.

Vegan version of our super flaky croissant loaf. It is delicious toasted... but our favorite use is to make our French Toasts 😉

Super flaky, our croissant loaf is delicious toasted... but our favorite use is to make our French Toasts 😉

Choice of Quiche with Side salad or chips

You have it all! 2 eggs any style, 2 strips of bacon and 1 piece of croissant French toast with fruits and maple syrup

with prosciutto cotto and aged gruyere

French Onion Soup with organic Croutons & Aged Gruyere

includes 2 shots of coffee

Unfortunately due to Covid-19 we are not selling it in glass containers anymore, but in recycled plastic ones.

(Unfortunately due to Covid-19 we are not selling it in glass containers anymore, but in recycled plastic ones).

(Unfortunately due to Covid-19 we are not selling it in glass containers anymore, but in recycled plastic ones).

Unfortunately due to Covid-19 we are not selling it in glass containers anymore, but in recycled plastic ones.

Espresso shorts pour into drip coffee

This Iconic French Pastry is made of Choux dough and filled with luscious hazelnut cream, decorated with almonds and powdered sugar

A Chocolate Sponge base topped with dark chocolate mousse and dusted with cocoa powder

Shortcrust Pastry base filled with Chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants and strawberries

Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts

Traditional French pastry. Choux pastry filled with blackcurrant cream and decorated with blackcurrant glaze

A buttery crust topped with whole pecans coated in caramel

oats, almonds and sunflower seeds toasted in maple syrupt (the only sweetener)