Served at
Hart BakeryA bakery where chef Ale Pastryz works, and is associated with Richard Hart.
A Viennoiserie pastry made of layered yeast-leavened dough with a filling of chocolate.
Pain au chocolat is a type of viennoiserie, a sweet roll made from yeast-leavened laminated dough. It is characterized by a cuboid shape with one or two pieces of dark chocolate enclosed within. The dough's texture is similar to puff pastry.
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A bakery where chef Ale Pastryz works, and is associated with Richard Hart.
A baker renowned for her work in Copenhagen's Hart Bageri and her new venture, Nía Bakery in Cartagena, focusing on innovative and culturally rich baked goods.
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