Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Generously hand filled with our freshly made Belgian chocolate ganache filling. Freshly made with Callebaut chocolate and organic local thick cream, a chocoholics dream treat.
This handcrafted plant-based doughnut features our signature vegan brioche-style dough — slow-fermented for up to 48 hours to create a soft, fluffy bite full of flavour. Flavour-packed, egg & dairy-free, and made for everyone to enjoy — whether you’re plant-based or just love a great doughnut.
Our own recipe vegan brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Oozing with our freshly made mixed berry jam, packed full of plump juicy raspberries, blackberries, redcurrants & blackcurrants and a light dusting of raspberry powder. Watch out, filled to the max they have been known as jam bombs.
Our own recipe cinnamon and brown sugar brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Gently tossed in cinnamon sugar and hand filled with our freshly made Madagascan Vanilla custard. A combination of our favourites join forces for the ultimate doughnut.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Hand filled with our coffee custard, individually glazed with our salted caramel glaze and finished with a light sprinkle of sea salt flakes. Made with locally milled flour, local thick cream, free range eggs.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Generously hand filled with our freshly made custard filling. Made with Madagascan vanilla pods for an extra creamy rich, sweet taste, nutty sweet nutmeg and local organic milk, thick cream and free range eggs.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Oozing with our freshly made mixed berry jam, packed full of plump juicy raspberries, blackberries, redcurrants & blackcurrants. Watch out, filled to the max they have been known as jam bombs.
Our own recipe cinnamon and brown sugar brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Rolled and hand cut into our signature claw, rolled in another dose of cinnamon sugar.
