Difficult to say. Easy to eat.
Our chefs have been busy in the kitchen experimenting and conjuring up a new string to the piece bow. Taking inspiration from the patisseries of Paris and guidance from our own mad professor, or “patisserie consultant” they are proud to be bringing in piece’s own in house patisserie.
In the fridges very soon there will be a cherry bakewell, a summery fresh fruit tart with crème patisserie, a peacan and maple slice and an utterly ridiculous salt caramel tart.
As always get in quick as they don’t hang around long.