• Croissant

THE buttery flaky viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiseries are made of a layered yeast-leavened dough. For breakfast, a snack, cold or oven-heated, with jam or ham… simply delicious…


  • Pain au chocolat

Also called a chocolatine in the South of France and in French Canada, it is a sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. The pain au chocolat is made of the same layered dough as a croissant. Try it still hot or warm from the oven.


  • Croissant aux amandes / Almond croissant AND Pain au chocolat-amandes / Almond Chocolate Croissant

Flaky croissant dough topped with almond filling and toasted sliced almonds : If you go to France, you’ll likely see these behind a shiny glass: “Croissants aux Amandes”. Serve them with breakfast alongside a hot latte.


  • Croissant aux abricots / Apricots Croissant

Fancy breakfast ? This is just that! With sweet fruit and almond filling, the croissant is re-invented for your pleasure.. You will soon become addicted to it !


  •  Brioche 

Brioche is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.


  • Brioche au chocolat, orange ou praline

Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream) and occasionally a bit of sugar. We add chocolate chips, orange peels or praline rose from Lyon to our home-made brioche…


  • Pain aux raisins / Raisin danish

This is one of the kids’ favourite in France. It is also colloquially known as snail bread in Australia. In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a ‘crème pâtissière‘ filling.


  •   Chausson aux pommes / Apple turnover

Our traditional apple turnovers are tender and flaky, with stewed-apple homemade filling. I personnally love them warm with whipped cream or a scoop of vanilla ice-cream.

  •  … and more !

North Stars (almond cream and poached pears), Toi & Moi (home made berry coulis and cream), Peaches n’ cream (peaches and crême patissière), Tresses Suisses (twisted croissant dough filled with crême patissiere and chocolate chips), Bichons citron.. The list would be too long : ask our staff about our daily offer !