Swirled pastry, originally called "pain aux raisins". This spiral french bread is filled with raisins and custard cream and made with imported ingredients from France, baked fresh daily.
This member of viennoiserie patisserie, is a variant of croissant in France but in other parts like Northern Europe and North America, it is more based on brioche dough.
Consumed typically for breakfast as part of a continental breakfast but it is great during coffee breaks, too!
Delivered freshly baked.
*Best consumed on day of delivery. If storing for later consumption, freeze to preserve freshness.
Lightly warm in the oven toaster for 1-3 minutes.