Quasą

Suprême Chocolate-Hazelnut Croissant

Buttery croissant rolls, filled with chocolate confectionery custard (crème pâtissière) and hazelnut praline (approx. 70g of filling). Prepared on site in our baking studio.

Suprême Pistachio Croissant

Buttery croissant rolls, filled with pistachio ganache (ganache - cream based on sour cream, chocolate and pistachio paste) and pistachio praline (approx. 70g of filling). Prepared on site in our artisan baking studio.

Suprême Biscotto-Currant Croissant

Buttery croissant rolls, filled with biscotto ganache (ganache - cream based on sour cream, chocolate and sponge cake paste) and blackcurrant mousse (approx. 70g of filling). Prepared on site in our bakery.

Suprême Banoffee Croissant

Buttery croissant rolls, filled with banana ganache (ganache - a cream based on sour cream, chocolate and banana fruit) and salted caramel (approx. 70g of filling). Prepared in our artisan baking studio.

Small Drip Coffee (250ml)

Specialty coffee, 100% Arabica, from beans from the Nicaragua region, roasted in the Pacama Coffee roastery.

Large Drip Coffee (400ml)

Specialty coffee, 100% Arabica, from beans from the Nicaragua region, roasted in the Pacama Coffee roastery.

Pain au Chocolat

Traditional baked good based on semi-puff pastry with baked pieces of dark chocolate. Prepared on site in our baking studio. Perfect with coffee or hot chocolate.

Pain au chocolat BROWNIE

Traditional pastry baked on a base of puff pastry with baked dark chocolate chunks coated in brownie dough pieces. Prepared on site in our baking workshop. +Great with hot chocolate or coffee

Roll with Cranberry

Traditional baked good based on semi-puff pastry, baked with vanilla pastry pudding (crème pâtissière) and dried cranberries. Prepared on site in our baking studio. Perfect with coffee or hot chocolate.

Qube

Cube-shaped puff pastry with layers that separate, filled with sponge-flavored ganache cream and almond praline (approx. 70g of filling). Prepared on site in our baking studio.

Little Dome

Dome-shaped puff pastry, filled with vanilla custard cream (crème pâtissière) and raspberry mousse (approx. 70g of filling). Prepared on site in our baking studio.

Copy of Classic Croissant (Butter)

Traditional croissant made of semi-puff pastry, prepared on site in an artisan bakery. Perfect with coffee or hot chocolate.

Raspberry-White Chocolate Croissant

Butter croissant filled with white chocolate ganache cream (ganache - cream based on sour cream and chocolate) and raspberry mousse (approx. 70g of filling). Prepared on site in our artisan bakery.

Earl Gray-Bergamot Croissant

Butter croissant filled with earl gray ganache cream (ganache - cream based on sour cream, chocolate and brewed earl gray tea) and bergamot mousse (approx. 70g of filling). Prepared on site in our baking studio. A dish for those who like sour-citrus desserts.

Pistachio-Raspberry Croissant

Butter croissant filled with pistachio ganache cream (ganache - cream based on sour cream, chocolate and pistachio paste) and raspberry mousse (approx. 70g of filling). Prepared on site in our baking studio.

Brownie-Salted Caramel Croissant

Butter croissant filled with white chocolate ganache and pieces of brownie cake (ganache - cream based on sour cream, chocolate and chocolate-nut brownie cake) and salted caramel (approx. 70g of filling). Prepared on site in our baking studio.

Dubai Chocolate Croissant

Butter croissant filled with kataifi pastry filling with pistachio paste and white chocolate (approx. 100g of filling), inspired by popular Dubai chocolate. Prepared on site in our baking studio.

Milk Chocolate Croissant

Butter croissant filled with milk chocolate ganache cream (ganache - cream based on sour cream and chocolate) (50g of filling). Prepared on site in our baking studio.