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Artisan Boulangerie

Artisan Boulangerie

Croisserie Product Showcase

Artisan Boulangerie Showcase

"I do not wish for overnight fame over a single product. I want every single product in our bakery an entity in its own right - classic yet intricate, modern yet artisanal - that there is always something for you to come back again and again!" ~ Chef KenJ

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Butter Croissants. Handmade over 4 days using French butter.

Croissants au Beurre

Imagine. Seductive aroma of pure French butter goodness.
Alluring curves of golden beauty wrapped in blisters of tan.
Distinct crackling sound of shatter-crisp flakes.
Lightness of air in your hands.
That's our butter croissants. Handmade over 4 days using French butter. Baked fresh daily. Taste of Paris, indescribably delicious.

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Almond Croissants. Nutty Crunchy Caramel Munchie!

Croissants aux Amandes

Almond Croissants. Nutty Crunchy Caramel Munchie!
Generously filled with crème pâtissière, topped with crème d'amande and crusted with almond flakes.

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Cinnamon Raisin Escargots. All-time breakfast favourite.

Escargot au Cinnamon Raisin

All-time breakfast favourite.
Plump California raisins wrapped in a swirl of rich buttery croissant dough, glued together with a thin layer of crème de cannelle (our specially formulated cinnamon cream with a delicate background hint of coffee grounds). Top caramelised with brown sugar and sprinkled with toasted almond flakes.

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A crusty butter cake with a hint of salted caramel.

Kouign-amann

A crusty butter cake with a hint of salted caramel. A 150-year old Brittany classic, where flour is scarce, but butter is abundant!
Indulgent, melt-in-your-mouth golden buttery round, with a caramelised crispy exterior surrounding layers of fine, crusty flakes.

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A total effort of 4 days to make from start to finish. Aroma and taste of REAL bread!

Baguette Levain

A total effort of 4 days to make from start to finish. Aroma and taste of REAL bread!
Our baguettes are made with only flour, water, yeast and salt. Leavened with levain (sourdough), the dough goes through long autolyse and long cold fermentation stages - breaking down complex gluten, as well as developing flavour complexities and characteristics. Baked bien cuit, appreciate the crispy caramelised crust that sings; the fluffy and light, glossy and moist open crumb that springs; and the aroma of subtle grains that swings!

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French Country Bread with a Rustic Appearance.

Pain de Campagne

French Country Bread with a Rustic Appearance.
A leavened perfection of crisp crust, chewy crumb, irregular holes and a slight tang. Baked throughout all regions of France, in varied shapes and sizes!
Made with blend of premium French stoneground wholemeal & stoneground rye flour. Leavened with levain (sourdough) for enhanced texture and flavours.

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Smoked Salmon & Baby Spinach Quiche. Deeply savoury & satisfying!

Quiche Saumon épinards

Smoked Salmon & Baby Spinach Quiche. Deeply savoury & satisfying!
A classic Northern France savoury dish of pâte brisée filled with smoked salmon and baby spinach in an egg custard made with appareil à crème.

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