Sweet pastries

Pastry iced with fondant (24%).

Almost perfectly square butter pastry with 23% vanilla cream and 9% strawberry filling, with turned in corners

Rectangular Danish butter pastry turnover filled with vanilla cream and decorated with flaked almonds.

Classic rolled-up Danish pastry with sugar-cinnamon filling.

Danish butter pastry turnover filled with vanilla cream and chunks of cherries. With a braided top and partly visible filling.

Puff pastry apple triangles with a filling of apples, raisins and cinnamon; decorated all over with granulated sugar.

Rectangular Danish butter pastry turnover with quark filling.

Danish puff pastry pretzel filled with vanilla cream. The products can be directly used after defrosting; they do not need to be baked first.

Danish pastry Chelsea bun with poppy seed filling. The products can be directly used after defrosting; they do not need to be baked first.

Danish pastry Chelsea bun with nut filling. The products can be directly used after defrosting; they do not need to be baked first.

Golden-yellow, flat yeast dough pastry with crumbles and fondant.

Round, fluffy yeast dough pastry fried in fat with a multi-fruit filling (raspberries, sour cherries, apples, strawberries) and decorated with icing sugar.

Round, fluffy yeast dough pastry fried in fat with chopped apples in the dough and decorated with cinnamon and sugar.

Golden-yellow, flat yeast dough pastry with crumbles and fondant.

Golden-yellow, flat yeast dough pastry with crumbles, currants and fondant.

Classic sponge dough pastry iced with fondant.

Fluffy yeast dough pastry fried in fat with cocoa hazelnut cream filling and decorated with cinnamon.

Classic triangular shortcrust pastry with nut topping. Bottom and edges are topped with chocolate-based coating.

Classic triangular shortcrust pastry and nut topping. Bottom and edges are topped with chocolate-based coating.

Delicious, succulent deep-fried choux pastry with light vegetable fat icing.

Belgian waffle with margarine with coarse sugar baked into the dough, giving the waffle its caramelised crust and melt-in-the-mouth centre.