Roasted onion, Gruyere, a sprinkling of thyme
and pancetta, baked together – a classic. Freshly prepared ingredients suspended in a rich double-cream egg custard, all contained in a handmade full-butter pastry case. Available in 8 portion or individual sizes
Allergens: Gluten, Eggs, Milk
This product is made in an environment that
handles, fish, crustaceans, nuts, celery, sesame, milk and egg.
Sally Clarke Wholesale Bakery was established in 1989 to meet the growing demand for our top-quality, hand-shaped artisan breads, Viennoiserie and patisserie, which have always been served in the Restaurant and Shop. This remains our focus today and the bakery produces a full range of baked goods together with a seasonally changing range of cakes, sweet and savoury tarts, muffins and cookies.
Our artisan table and sandwich breads and rolls are produced using traditional methods incorporating a select range of quality ingredients. We incorporate naturally fermented levain into most of our doughs, thus limiting the use of yeast. This extends the length of the production process and adds to both the complexity of the taste as well as the longevity of the breads. We do not use additives, preservatives or improvers in our production. We deliver our breads and pastries every day, using our own smart liveried vans, throughout London and within the M25, to quality restaurants, specialty shops, hotels and catering companies.
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