Pain au chocolat

The same laminated dough as our butter croissant, with three batons of 70% dark chocolate inside.

The chocolate is made bean-to-bar by Puchero (Valladolid), with Trinitario and Criollo-type cacao from Sur del Lago, Venezuela. It's grown by Santo Niño Cacao, an association of producers in northern Mérida who hand-select the fresh cacao and ferment it in wooden boxes. A round chocolate with notes of fresh fruit and nuts.

We laminate and bake it every morning in our bakery, with no preservatives, improvers or industrial processes.

What's it made with?

• wheat flour

• 70% dark chocolate, Sur del Lago, Venezuela

• filtered water

• white cane sugar *

• PDO Charentes-Poitou butter

• wildflower honey *

• fresh yeast

• sea salt from the Ebro Delta natural park *

• free-range eggs *

* Certified organic