Pastries

[Festive Treats Sale] Shortbreads French Lemon In Pack (125G) - La Mère Poulard

Cookies Chocolate Chips In Pack (200g) - La Mère Poulard

Cookies All Chocolate (200G) - La Mere Poulard

Cookies Apple Caramel In Pack (200G) - La Mère Poulard

Blueberry Yoghurt (100G) - Emmi

Emmi Yoghurt is very creamy, and with live lactic cultures. Natural plain with 10-Percent proteins, 0-Percent fat.

Shortbreads Chocolate In Pack (125G) - La Mère Poulard

Cookies All Chocolate In Iron Box (200G ) - La Mère Poulard

Cookies Apple Caramel In Iron Box (200G) - La Mère Poulard

Tart Dark Chocolate 70% Frozen (900g) - Boncolac

Defrost 3 hours in the fridge (0-4oC)

Tart Strawberry Frz (900G) - Boncolac

Defrost 8 hours in the fridge (0-4oC)

SEMOLA (5KG) - RUSTICHELLA D'ABRUZZO

TART BLUEBERRY FRZ (850G) - BONCOLAC

Defrost 6 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 180oC

Tart Normandy Apple Frz (950G) - Boncolac

Defrost 6 hours in the fridge (0-4oC), or put in the oven for 15 minutes at 210oC

TART SICILY LEMON FRZ (850G) - BONCOLAC

Defrost 5 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 210oC

Tart Mango/Passion Fruit Precut 10 Slices Frz (850G) - Boncolac

Defrost 2,5 hours in the fridge (0-4oC)

Tart Coconut Frozen (1kg) - Boncolac

Defrost 6 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 180oC

Tart Matcha Frz (780G) - Boncolac

Defrost 5 hours in the fridge (0-4oC)

Tart Lemon Meringue Precut 10 Slices Frz (1kg) - Boncolac

Defrost 4 hours in the fridge (0-4oC), or put in the oven for 20 minutes at 150oC

Croissant Fine Butter - Eclat Du Terroir - (50g x 120pcs) - Bridor

Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC

Ponthier - Frozen Strawberry IQF (1kg)

Sarrazin Flour (1kg) - La Sarrasine

Buckwheat is a cereal that is naturally gluten-free and rich in magnesium.

Cookies Chocolate Chips In Iron Box (200g) - La Mère Poulard

Gelatin Powder 200 Bloom (1kg) - Louis Francois

Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.

Soya Lecithin Powder (1kg) - Louis Francois

Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.