The pain au chocolat by Philippe Conticini, gourmet, generous, textured. Based on a long lactic fermentation, sublimating the butter aromas, along with a stick of 66% pure criollo chocolate.
Oatmeal flour T55, water, butter, sugar, cream, Camargue salt, dark chocolate 66% pure criollo
Possible traces of gluten, eggs, milk, nuts.
London delivery / Zones 1-5