PAIN AUX RAISINS

The distinctive coiled dough resembling the whorls of a snail's shell is baked until golden, crispy, flaky with a soft centre dough. Layered with creme patissier and loaded with plump jumbo raisins. We always use premium New Zealand butter with a touch of Manuka honey to produce this consistently perfect pastry

Pain Aux Raisins Ingredients: Flour, milk, Water, Butter, Sugar, Sea Salt, fresh Yeast, Eggs and jumbo raisins

Allergens: Nut free recipe (please note our production facility has tree nuts). Contains gluten and dairy products.

Pain Aux Raisins Storage: Eat fresh on the day or freeze for future consumption. To reheat, take out of the freezer and straight into a pre-heated oven at 175°C for 5-6 minutes.