24-hour ferment, light and tangy

Whole wheat, deep and earthy

Packed with seeds, nutty and crunchy

Buttery, soft and pull-apart

Crisp crust, airy open crumb

Crisp crust, airy open crumb

Crisp crust, airy open crumb

Cherry tomato, black olive, olive oil

Za'atar and olive oil, oven-warm

Crackly crust, soft and chewy

Crackly crust, soft and chewy

Chocolate · Lotus · Pistachio

Three chocolate croissants

Two chocolate · two lotus · two pistachio

Six chocolate croissants

Pick 3 pastries

Pick 6 pastries

Stays crunchy in milk

Eat it warm with a spoon

Molten centre, every time

Mascarpone, cocoa, espresso

Soaked overnight in three milks

Stays crunchy in milk

Stays crunchy in milk

Toasted, dusted, twice-baked

Folded around real chocolate

Caramelised biscoff cream

Cream-filled, chocolate-laced

Aged Roumy, baked into pastry

Zaatar, oil, golden crust

Real pistachio, crushed nuts

All butter, 27 layers