La Boulangerie

Salmon and Spinat Quiche

A luxurious quiche that combines flaky salmon and tender spinach in a creamy egg custard, all nestled within a crisp pastry crust.

Quiche Lorraine (ham, bacon, cheese)

A savory pie originating from the Lorraine region of France, featuring a rich custard base filled with chunks of ham, crispy bacon, and melted cheese, all encased in a buttery pastry crust.

Baguette Epi (Pain d'Epi)

A visually striking variation of the classic French baguette, shaped like a wheat stalk with sections that can be easily pulled apart. Allergens: wheat flour.

Cinnamon cruffin

A delightful hybrid of a croissant and a muffin, this cruffin is infused with warm cinnamon and sugar. Allergens: wheat flour, butter, milk, egg yolk (sprinkled before baking).

Raspberry Eclair

A delightful pastry that combines a light choux dough with a creamy raspberry filling. Allergens: MILK, BUTTER, EGG, WHEAT FLOUR.

Coffee Eclair

This exquisite pastry features a crisp choux dough filled with a rich coffee-flavored cream and topped with a smooth coffee glaze. Allergens: MILK, BUTTER, EGG, WHEAT FLOUR, CREAM, caramel chocolate (SOYA lecithin).

Mango & Passionfruit Eclair

A tropical twist on a classic dessert, this éclair is filled with a vibrant mango and passionfruit cream, encased in a light choux pastry. Allergens: MILK, BUTTER, EGG, WHEAT FLOUR.

Caramel Eclair

A classic French éclair, filled with smooth, sweet caramel cream and topped with a luscious caramel icing. Allergens: MILK, BUTTER, EGG, WHEAT FLOUR, CREAM, milk chocolate (SOYA lecithin), nuts.

Pear & Curd Cream Tart

A delightful dessert featuring a buttery tart crust filled with smooth curd cream and topped with slices of juicy, ripe pears. Allergens: BUTTER, WHEAT FLOUR, COCOA, ALMOND, EGG, WHEAT CREAM, CURD MILK, MILK CHOCOLATE, (SOYA LECITIN), PECAN NUT.