Pain au chocolat

By far our best selling item and staff favourite. Originating from Austria, made famous in France. In many ways, a pain au chocolat is a very simple thing; chocolate and pastry, what could possibly go wrong? However simple doesn’t necessarily mean easy.

The “PAC” is a labour of love with a three day production time; we think this is time well spent, though. We use regeneratively farmed white flour with a small amount of whole wheat for a deep, nutty flavour, good British butter, and the tastiest chocolate we can find.

Day 1: The dough is made and then slowly fermented overnight to develop a deeper flavour. 

Day 2: Butter is added using a technique called lamination. Simply put, this involves repeatedly rolling butter into the dough using a series of folds to create many thin layers of butter and dough to achieve the all important flaky pastry; then we add the chocolate.

Day 3: The precious pastries are proved and gently egg washed before being baked in the morning, ready to be devoured, dipped in a coffee if that’s your jam.

Each pastry is made with love and care, we hope you like them as much as we do!

Jolene x