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Romantic breakfast of Santi Sebastiano e Valentino

19,00

Just for you two!

Take a moment to relax enjoying this rich breakfast to start your day in the best way. You can no longer do without it.
Click Add and choose the variants you prefer.

This product is suggested for

In Hotel, Romantic moments.

Breakfast includes:

  • 2 yeasts
  • 2 tarts
  • 2 20cl organic Plose juices

Flavors available for croissants:

  • Pain Au Chocolat
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, flavors (orange, lemon, vanilla) natural yeast. Chocolate.

  • Classic empty croissant
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, flavors (orange, lemon, vanilla) natural yeast.

  • Whole seed croissant
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, flavors (orange, lemon, vanilla) natural yeast. Mixed toasted seeds (poppy, sunflower, flax, sesame, pumpkin).

  • Radezky pine nuts and raisins
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, sultanas, pine nuts, flavors (orange, lemon, vanilla) natural yeast. Cream: Yolk, milk, sugar, vanilla, corn starch.

  • Radezky chocolate chips and candied ginger
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, chocolate chips, candied ginger, flavors (orange, lemon, vanilla) natural yeast. Cream: Yolk, milk, sugar, vanilla, corn starch.

  • Cream braid and fruit
  • Ingredients : soft wheat flour, butter, brown sugar, yolk, flavors (orange, lemon, vanilla) natural yeast. Cream: Yolk, milk, sugar, vanilla, corn starch, apples.

Flavors available for tarts:

  • sour cherry / raspberry / apricot / orange jam
  • cocoa and hazelnut cream
  • Ingredients : soft wheat flour, butter, icing sugar, salt, eggs, vanilla. Marmalade.

Flavors available for fruit juices:

  • orange and carrot
  • pear
  • fishing
  • apricot
  • pineapple
  • Orange
In this restaurant, only rigorously organic high-quality flours selected from the most important producers are used; mother yeast and German fermentations for many types of bread; the flour grinding, in the final stages, is done in a mill inside the room. They work continuously to create an innovative laboratory, in which to experiment with new blends of flours and to bake breads that meet every need.