a base dough made from our croissant trim that is sort of halfway between a croissant and a brioche dough. It gets brushed with real nice dark maple syrup, filled with a salted maple chestnut (featuring chestnut paste from The Great Chestnut Experiment) frangipane, a cassis preserve made from my parent’s blackcurrants, and topped with a maple streusel
Allergens: Wheat, Dairy/Milk, Eggs, Coconut
a base dough made from our croissant trim that is sort of halfway between a croissant and a brioche dough. It gets brushed with real nice dark maple syrup, filled with a salted maple chestnut (featuring chestnut paste from The Great Chestnut Experiment) frangipane, a cassis preserve made from my parent’s blackcurrants, and topped with a maple streusel
Allergens: Wheat, Dairy/Milk, Eggs, Coconut
