Pain au Chocolat
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Our take on the classic chocolate croissant is a bi-colored pastry that was inspired by executive baker, Jarrett Chambers time in southern France at Terre Blanche Resort. The chocolate color on top of the pastry is a dough that is colored with Dutch processed cocoa powder. There are (2) 48% Valhrona chocolate batons rolled and baked inside the pastry. While at Terre Blache he made this pastry for the Michelin starred restaurant La Faventia.
Ingredient Statement:
Chocolate Croissant (Lamination and Shape) (Bread Flour (Unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Butter (Cream, Natural Flavor), Cocoa, Whole Milk (Milk, Vitamin D3), Water, Chocolate Baton 48% (Sugar, cocoa paste, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavor.), Sugar, Simple Syrup (Water, Sugar), Sea Salt, Inverted sugar, Yeast)
Allergens: Gluten, Wheat, and Milk
Facility Allergens: Milk, Egg, Tree nuts, Wheat, Soybeans, Sesame