Nutella Almond Danish
Regular price £3.50Vegetarian 🥚🧈
Flaky Croissant dough, stuffed with creamy Nutella and crunchy Almond Flakes! Morning energy!
Our Croissant dough is made with 100% Sourdough and NO CHEMICAL YEASTS!
The croissant it slowly proven 3 times in the space of 48 hours, making it extra soft (and making it last fresh for 2 days instead of the only 1 that classic croissants usually do).
INGREDIENTS
Organic flour, butter, sugar, water, milk, Nutella (Sugar, Palm Oil, Hazelnuts 13%, Skimmed Milk Powder 8.7%, Fat-Reduced Cocoa 7.4%, Emulsifier: Lecithin of Soya, Vanillin), flaked almonds, sea salt, honey, cocoa butter, vanilla extract.
ALLERGENS
Wheat (gluten), dairy, egg, almonds (nuts),soya, hazelnuts (nuts).
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, soy.
We deliver our entire menu to selected postcodes in a (circa) 2 mile radius from Wandsworth Town.
As of now, it is impossible for us to send our bread via the post, so sourdough, sweet sourdough, viennoiserie and bread subscriptions are available only in those postcodes.
If by mistake your postcode is not in our delivery area and you add one of the restricted products, the cart will give an error message: you will need to remove the sourdough-based products to proceed with the order.
Sorry for the inconvenience: contact us if you need any additional info.
All production is handmade in-house at Buzzing Bee Baked Things: it means that you can always trust that you’ll have every day the best product ❤️
Deborah, co-owner of Buzzing Bee, is an experienced Baker who has almost 15 years of experience in the industry.
Check out her baking story:
After a year of studies in bakery and pastry school, she worked for 6 years as an apprentice in bakeries around North Eastern Italy, and she run the whole production of a patisserie/coffee shop before moving to England, the country she fell in love with while on a 2013 trip for a Cake Design course at Squires Kitchen School in Farnham, Surrey, in 2014.
After a Cake Design course at Le Cordon Bleu, London, she found a job in North London in a production bakery, to then leave for her first restaurant job. From there she worked in restaurants such as Roka, Aviary at the Royal London House, and The Wolseley (where she was promoted to Junior Sous Chef in under a year).
With all this experience on her shoulders, she launched Buzzing Bee with Marco in June 2019, and now is the bakery wizard in the kitchen, creating and testing the recipes, and being constantly focused on making the best product you could ever have.
