VIENNOISERIE USUALLY DEFINES ANY PRODUCTS MADE USING A CROISSANT DOUGH OR SOMETIME PUFF PASTRY.
We use only pure butter, no margarine. Our process is based on the french way in order to obtain a light and slightly flaky pastry.
The following are made daily:
Croissants. simple and elegant.
Pain au chocolat. Two choco bars, as one was never enough.
Almond or chocolate croissant. Filled with a beautiful almond cream.
Danish pastry. Will change from time to time.
Cinnamon & Vanilla scroll. The french would call it escargot, but we like scroll. It started as a revolving product only one week per month and became a customer favourite.
Apple galette. Puff pastry, vanilla pastry cream and 1/2 an apple. Simple and delicious.
Almond pretzel. Two layers of puff with our secret filling. Vanilla and sliced almonds on top.
And more…
Easter, Anzac Day and Labour Day Closures.
Banneton Bakery will be closed for the Upcoming Public Holidays.