The full gamut for craft viennoiseries and pastries.

For exceptional lamination, use our Flechard Grand Tourage butter sheets, optimised with a higher melting point and high pliability for incredible flakes Easy to work.

And with a lovely buttery flavour, so there's no compromising taste!

Use our Callebaut Belgian-grade chocolate bars that'll retain their shape when baked into pains au chocolats. 

And for delicious pains aux raisins, select from our crème patissiere range and just add raisins.