These decadent pastries might just be the tastiest thing we make! Similar to the process behind a classic almond croissant, we start with a beautiful pain au chocolat, made with Belgian chocolate & the gorgeous cultured butter from the Edinburgh Butter co. These are filled with a pecan frangipane and our scrummy house made salted caramel, topped with more frangipane and whole pecans and baked again. They are very substantial and utterly delicious, something like a cross between a pecan pie and a sticky toffee pudding wrapped up in crispy pastry. Although that doesn't really do them justice & really you just need to try one if you haven't already! 

Ingredients: Wheat Flour, Butter, Milk, Sugar, Yeast, Salt, Dark Chocolate (dairy), Eggs, Pecans, Maple Syrup, Condensed Milk, Golden Syrup. For allergens see ingredients in bold.