Pain au Chocolat

Handmade and freshly baked each Saturday morning. Rich, buttery croissant dough made with delicious, creamy raw milk, cultured Bungay Butter from Fen Farm Dairy in Suffolk with a filling of cocoa rich, dark chocolate.

Best served warm.

Ingredients: 100% organic wheat flour, organic whole milk, free range eggs, Bungay Butter, sugar, dark chocolate (sugar, cocoa mass, cocoa butter, emulsifier: lecithins (soya), natural vanilla, may contain milk), water, yeast, sea salt.

Whilst I take every care in handling my ingredients, Elsing Bakehouse is an open kitchen and these croissants may contain traces of nuts and sesame.