When it comes to bread, we have a very simple philosophy: use the best ingredients and let time do the rest. Our breads are made out of the most elementary ingredients: flour, water, levain, salt and « savoir-faire ». A loaf will rise and bake for close to a whole day before it is ready for your enjoyment! Do you like your bread soft or crusty? White or whole wheat? We make them all so be sure you will find one that tickles your tastebuds!
From the chocolate viennoise to the sugar brioche, from the almond croissant to the apple turnover, we have brought with us all the best classic viennoiseries recipes from France. Their dough is specially prepared to achieve their characteristic delicacy and fineness, and the process to create these subtle pieces is truly unique. We like them crusty, creamy, soft or melting, and we indulge in them the French way, that is as often as we can!
At Petits Pains we like to play with recipes and tradition.
This time we are having fun with the “Kouign-Amann”. Invented in Britany, in the west of the France, around 1860, this pastry takes its name from the words Cake (”Kouign” in the local dialect) and Butter (”amann”). It is typically finished with caramelized sugar.
We have decided to add different flavors to it, and “Here We Are”: Apple, Chocolate and Pumpkin Kouign-Amanns!