Pain au chocolat

Pain au chocolat

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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.

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