Peanut Butter Cookie
Roasted peanut butter, classic criss-cross finish.
For the table — three is generous, six is the dozen.
Size
French butter, T45 wheat flour, filtered water, sea salt, cane sugar, fresh yeast. Made daily in our Jumeirah kitchen.
Energy 1710 kJ / 406 kcal · Fat 21g · of which saturates 12g · Carbohydrate 45g · of which sugars 6g · Protein 8g · Salt 0.9g.
Best the day you receive it. For next-day breakfast, reheat at 160°C for 4 minutes. Avoid refrigeration — it dries the crumb. Freeze up to 7 days wrapped in beeswax or foil.
84% from Isigny, Normandy — never anything less.
wheat from a family mill in northern France.
Fresh baker’s yeast, pressed and delivered weekly.
72 hours of cold fermentation. No shortcut tastes like this.
Rami
Viennoiserie chef
“A great croissant is 81 layers of butter and a very, very cold room. That’s the whole secret.”
Isigny → Dubai · UAE
5,400 km · Vacuum-sealed, cold, weekly
Browned butter, hazelnut, faint citrus
81 layers — audible flake, custard centre
A bitter espresso, salted butter on the side
How it’s made
4 steps · honest methods
- 01
Détrempe
Flour, water, milk and salt mixed overnight. No short cuts.
- 02
Tourage
Butter block laminated into six folds — 81 final layers.
- 03
Proof
Shaped by hand at dawn, left to prove near the window.
- 04
Bake
220°C for 18 minutes. The first batch comes out at 6 am.
Pure Organic
The finest natural ingredients for a better, healthier taste.
Fast Delivery
Reliable local shipping to bring the bakery to your door.
Freshly Baked
Oven-fresh treats made every morning for the perfect bite.
