Frangipane will be Peach, Blackberry & Pear week beginning 26th September.
A seasonal Irish celebration.
Our pastry specials change week to week depending on what local Irish produce is available to us.
The pastry is made up of a blend of 100% wholegrain Ølands, organically grown in Monaghan by our good mate Turlough and 100% wholegrain emmer, organically grown by our friend Pat in Kildare. Both our growers stone mill their own grain. Turlough recently built his own stone mill and it's a work of art. Alongside the 70% Ølands to 30% Emmer we have organic raw milk from our good friends Sinéad and MJ at Gleann Buí farm, regeneratively farmed eggs from our mate Brian at Mad Yolk Farm, Achill Sea Salt, Irish butter and a tiny bit of panela sugar that Pax deliver us.
Inside this exquisite, digestible pastry we alternate between fruits and cacao and we also do a savoury sausage roll!
Our fruit is grown organically in Louisburgh by our mate Tommy, our cacao comes from our mates at Nearynógs and our sausage meat comes from our most favourite farm in Ireland, Lúnasa Farm.
Each pastry takes us 3 days to make and every single one is hand rolled. We adore making these and we hope you adore eating them!
The frangipane is a mix of organic almonds, butter, egg, panela sugar and lemon zest.
We don't have the nutri values on these as they change week to week.
We know they have a good shelf life of 7 days. But we also know they don't tend to last that long! They can be frozen.
Allergens:
Almonds, Egg, Milk, Wheat, Sesame seed.
The fruit/cacao frangipane come in packs of 4.
The sausage rolls are large and are sold as singles.