Categories
- Bar Cakes 16" (18)
- Birthday Cake (26)
- Bread - Large (15)
- Bread - Small (22)
- Bread Large Sliced (10)
- Cake Slices (13)
- Croissants (7)
- Danish (14)
- Filling Doughnuts (15)
- French Croissant & Danish (8)
- Frozen Bread (13)
- Frozen Patisserie (7)
- Italian Bread (10)
- Large Cakes 12" and Long (51)
- Large Cakes 8" (30)
- Mini Cakes (43)
- Muffins (11)
- Muffins Filling (6)
- Muffins Wholemeal & Oat (6)
- Pastel de Nata (6)
- Pastel de Nata Fresh (5)
- Pastel de Nata Frozen (4)
- Portuguese + Cream Cakes (44)
- Ring Doughnuts (11)
- Savouries (15)
- Sponge (10)
- Tarts (19)
- Torta Slices (4)
Chantilly Mille Fuielle
This is our take on the traditional Mil Folhas, using two layers of puff pastry with Chantilly cream filling, resulting...
Chantilly Turnover
Is a classic pastry made by spooning a simple Chantilly filling into the centre of a square of pastry, then folding the...
Russo de Chocolate
A Puff pastry filled with chocolate, whipping cream and cinnamon. Topped with icing sugar.
Jesuita de Chocolate
Puff pastry with custard and cinnamon. This is a triangular shaped pastry, filled with chocolate cream. Topped with a s...
Vanilla Sponge Custard (Pata de Veado)
A Swiss vanilla roll-style cake, the Pata de Veado (Deer Hoof) is recognisable by its wedge-shape that it’s usually c...
Plain Scones
The plain scones themselves are ultra buttery with a hint of sweet tanginess.
Chocolate Eclair (Custard)
A oblong pastry made with choux dough filled with custard cream and topped with chocolate icing.
Chocolate Eclair (Chantilly)
A oblong pastry made with choux dough filled with Chantilly cream and topped with chocolate icing.
Brioche Bap
A brioche Bap has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what you would call very rich...