We use our own organic croissant dough for our Bio Pain au Chocolat - with the best French organic butter from the Normandy region. Hand-rolling and a maturing time of 48 hours ensure the delicate, melt-in-the-mouth layers. Filled with gianduja - a dark nougat made from the finest Swiss chocolate and traditionally roasted Piedmont hazelnuts - our Bio Pain au Chocolat is an unmistakable delight that truly melts in the mouth.
Julius
Brantner
Brothandwerk
