Bacon & Leek Fondue Pain Suisse
A French childhood classic I grew up with, reimagined for modern life, and for the country we are in: Vietnam. Updated with contemporary techniques, refined flavors, and a mindful approach to today’s health concerns.
Traditionally, a Pain Suisse is made with brioche dough, pastry cream, and chocolate chips. Our version elevates the classic by using cross-laminated croissant dough, and replaces the sweet filling with a savory one, better aligned with Vietnamese tastes.
Cross-laminated croissant: advanced pastry technique where already laminated dough (dough with butter layers) is cut into strips, layered, and re-rolled to create an ultra-thin, highly defined, and extra-crispy, visible layer structure.
Ingredients: Bacon jam, leek & onion fondue, cross laminated croissant dough, gherkin
Our pastries are handmade daily by a team of passionate French-trained bakers using the best ingredients, from local (organic when we can) fruits, French butter, Belgium chocolate, and are free of food coloring and chemicals.
