Pastries, breads and cakes for your business

French Butter Croissant

Made with butter from France, hand-rolled and baked daily. Keeps 3 days chilled, up to 60 days frozen.

• Baked
• Frozen raw

Pain au Chocolat

Hand-rolled with two batons of Belgian semi-sweet chocolate.

• Baked
• Frozen raw
• Plain

Bi-color Pain au Chocolat

Pain au chocolat wrapped in striped chocolate dough, with two batons of Belgian semi-sweet chocolate.

• Baked
• Frozen raw
• Textured top

Almond Croissant

French butter croissant filled with house-made almond frangipane, topped with sliced almonds and powdered sugar.

• Double-baked

Crookie

French butter croissant filled with chocolate chip cookie dough and topped with a baked cookie.

• Double-baked

Choux

Light, hollow choux pastry shells, unfilled and ready for your own creams and fillings.

• Plain
• 7–8 cm diameter

Choux with Craquelin

Unfilled choux shells baked with a crisp, crackly craquelin crust on top.

• Craquelin top
• 7–8 cm diameter

Chocolate Ganache Cake

Rich chocolate cake finished with a glossy chocolate ganache.

• Whole
• 8-inch

Carrot Cake

Moist, warmly spiced carrot cake.

• Whole
• 8-inch

Whole Wheat Sourdough

Our sourdough starter, whole wheat flour and sea salt. Best for grilled cheese or alongside soup.

• Unsliced only

Focaccia

Savory flatbread with herbs and olive oil.

• 60 × 40 cm tray

Sourdough Ciabatta

Made with our own masa madre, well fermented with an airy crumb. Best for sandwiches.

French Baguette

Crusty outside, chewy inside. Slice and toast for soups and dips, or use for sandwiches.

Baguettini

A smaller baguette, crusty outside and chewy inside. Perfect as a bread service or with appetizers.

Panini

Italian panini bread for sandwiches, served grilled or toasted.

Brioche Loaf

Enriched with butter and egg yolks. Soft and mildly sweet.

Brioche Buns

Enriched with butter and egg yolks. Soft and mildly sweet, made for burgers and sliders.

Sesame Buns

Soft buns topped with toasted sesame seeds. Great for burgers and sandwiches.

English Muffin

Soft, chewy griddle muffin with a light cornmeal dusting. Split, toast and build breakfast sandwiches.

Pan de Sal

The classic Filipino breakfast roll, soft and slightly sweet.

• Regular

Pan de Sal Mini

A bite-size version of the classic, great for events and bread baskets.

• Mini

Milk Loaf

Enriched with milk for extra bounce and softness. Ideal for clubhouse or Japanese-style sandos.

• Thick slices
• Thin slices
• Uncut

Shio Pan

Japanese-style salt bread: a soft milk bun with a butter filling.

• Plain
• Custom flavors ready