Claude’s Boulangerie & Patisserie will be joining us for the first time this week and you’ll find them in the Courtyard.
“We’re all really excited to be part of CPFM”, says Dwight.
They’ll be coming for a month as a trial – so let us know what you think. Here’s a taster of what they’ll be bringing.
Pain au Levain which is a yeast free bread, it’s a long process as the dough is naturally fermented thus we leave the dough resting for at least 24hrs. Le Rustique which is a light brown bread a little bit chewy inside with a thin crust. The bread that goes with everything. The Fjord (Scandinavian dark), our most unique bread with 75% rye flour and lots of seeds and healthier
being higher in protein, low in gluten (1%) and higher in Omega 3. Traditional French Baguette, à l’ancienne which is made the old french way to give a nice crust with some bubble inside for a little chewy taste. 100% SpeltSourdough, highly recommended for gluten sensitive, this bread is yeast free too as it’s a sourdough, higher in protein too. 100% Rye Sourdough, a wheat & yeast free bread, extremely dense and moist that lasts for days. Perfect for people who can’t have wheat. Pain de Campagne, a lovely crust but light inside, the perfect loaf to put on the table when you’re receiving friends. Old London Town Rye Bread, the ideal brown with oysters or any seafood.
On the Pastry Side: French Pastry Butter Croissant – Pain au Chocolat – Pain au Raisin – Croissant aux Amendes (Almond Croissant) – Apple Danish – Raspberry Danish – Apricot Danish.
And on the Sweet Side: Chocolate Tart – Lemon Tart – Apple Tart – Mille feuille (Classic French Cake) – Portuguese Custard Tart (Pastel De Nata) – Chewy Chocolate Brownie.