Description
What Is a Grand Cru Pain au Chocolat?
Pain au chocolat (aka chocolate croissant) is a French viennoiserie made from yeast-leavened, laminated dough and usually filled with dark chocolate batons—crispy on the outside, buttery and soft inside.
Wikipedia
Puratos
The term “Grand Cru”, while originally a wine term, is used in food to signal premium quality—like exclusive chocolate made from beans sourced from a specific region. It’s not regulated, but it does inspire trust in craftsmanship and taste.
Wikipedia
So a Grand Cru Pain au Chocolat suggests a next-level pastry: top-tier laminated dough and high-grade chocolate.
Product Description: Grand Cru Pain au Chocolat
An elevated breakfast staple that doesn’t mess around. The Grand Cru Pain au Chocolat is a buttery, flaky masterpiece made with finest-quality laminated dough and filled with single-origin or high-percentage dark chocolate batons. Every bite is a textural flex—just crisp enough, luxuriously soft inside, and rich with chocolate that melts on contact.
Think: artisan-level viennoiserie, upgrade your coffee game, and brag-worthy flavor.
Why It Slaps
Supreme Dough Game
Laminated layers = golden crunch that shatters—and that pillowy, buttery center just hits differently.
Wikipedia
Puratos
Chocolate, But Make It First-Class
“Grand Cru” suggests those chocolate batons are premium—think single-origin or high cocoa content for deep, complex flavor.
Wikipedia
Feels Fancy, But Feels Right
It’s the kind of pastry that feels both nostalgic and luxury-forward—classic French roots, modern luxe.
Epicurious
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