Pain au Chocolat - 8 Pack

Ceci-Cela has taken the French classic pain au chocolat to melt-in-your-mouth heights, eight to a box. As chef Dupal tells it, the secret is the ingredients: unsalted 83% butter, high-quality Barry chocolate sticks at 72% cocoa, and full-strength flour, folded into a traditional recipe for a crisp, flaky result. The Nolita patisserie he opened in 1991 with restaurateur Georges Forgeois has earned New York magazine’s label as the source for impossibly delicious pastries and Serious Eats’ vote for the best croissants in New York. Perfect for a weekend brunch, a chocolate lover’s breakfast, or a gift that tastes like Paris. Eight of the chocolate croissant, done right.