We’ve been serving up our own almond croissants for more than 17 years now. But our foods go through many changes, trying out various ideas and tastes until we’re happy. This time we’ve added a dipping sauce of chocolate ganache, and I think we’ve hit perfection!
- Nov 13
- 1 min read
We couldn't believe that our young fig tree managed to produce enough figs for two of these delightful cakes.... in NOVEMBER!
Recipe is from Barefoot Contessa, it has the perfect balance of sweet & tart with a lovely moist texture. Our guests had it today for their first course at breakfast - we feel that if we serve yogourt or creme fraiche and a side of berries, then it's totally okay to have for breakfast, right??