We take our 100% sourdough croissant and roll in lardons of guanciale and shaved pecorino to make our Carbonara Croissant. Like an elevated ham and cheese croissant, tasting like the pasta but in croissant form!Charcoal Salted Egg Yolk Croissant
An homage to Chef Tony's salt egg yolk buns, charcoal is mixed into the 100% sourdough croissant dough to give it that dark contrast with the warm golden salted egg yolk in the middle. Topped off with torched meringue.
Port Moody Winter Market November 5 and 12, 10 am – 2 pm