If you have ever checked out our menu before you will know I love twice baked croissants. It wouldn’t be spring without our strawberry, raspberry, and rhubarb twice baked croissant. We start with a toasted croissant dipped in amaretto syrup. We then fill the croissant with classic almond frangipane that has fresh raspberries, strawberries, and raspberry jam mixed into it. On top of the frangipane we place chopped rhubarb dressed with strawberry jam. Put on the lid and top it with more frangipane. After baking a dusting of powdered sugar and freeze dried raspberries. It’s a good gateway pastry if you are new to rhubarb

allergies: eggs/ dairy / almonds