smolsmolbakery
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brown butter cookie with dark chocolate & macadamia nuts
this cookie is made with brown butter which gives it a nutty caramelised flavour. crunchy on the outside, soft and chewy on the inside. cookie is dotted with dark chocolate (70% dark) chunks and macadamia nuts. cookie batter is also aged for at least 12 hours for flavours to develop ingredients: flour, sugar, butter, egg, dark chocolate (70% dark) chunks, macadamia nuts, salt storage instructions: eat me fresh or keep me in an airtight container for up to 1 week
$3.50
dark chocolate brownie
this brownie is made with dark couverture chocolate (70% dark) which gives it a very chocolate-y taste. sprinkled with sea salt flakes to balance out the deep chocolate flavour. cuts into 16 bite-sized pieces ingredients: flour, sugar, butter, egg, dark couverture chocolate (70% dark), coffee powder, cocoa powder, salt, vanilla extract, sea salt flakes storage instructions: eat me fresh or keep me in an airtight container for up to 1 week keep me chilled for a fudgier texture
$16.00
dark chocolate tart with sea salt flakes
chocolate tart filled with 70.5% dark couverture chocolate ganache filling & sprinkled with sea salt flakes 8inch tart
$8.00
shio pan 塩パン
shio pan 塩パン is a salted butter roll that is crispy on the outside while soft and chewy on the inside. top sprinkled with coarse sea salt served with packaged salted butter on the side. slice shio pan in half and spread the butter. ingredients: flour, butter, sugar, yeast, water, salt storage instructions: best consumed within 1 day. you may freeze it for longer shelf life, but texture may be affected upon reheating how to re-heat: oven / air fryer: 150° C for 5 min (if kept at room temp) and 10 min (if taken out from freezer)
$2.50
shio pan 塩パン (taro & butter)
shio pan 塩パン is a salted butter roll that is crispy on the outside while soft and chewy on the inside. top sprinkled with coarse sea salt. sandwiched with homemade taro paste served with packaged salted butter on the side. slice shio pan in half and spread the butter. ingredients: shio pan: flour, butter, sugar, yeast, water, salt taro paste: taro, sugar, milk, butter storage instructions: best consumed within 1 day. you may freeze it for longer shelf life, but texture may be affected upon reheating how to re-heat: oven / air fryer: 150° C for 5 min (if kept at room temp) and 10 min (if taken out from freezer)
$3.50
shio pan 塩パン (red bean & butter)
shio pan 塩パン is a salted butter roll that is crispy on the outside while soft and chewy on the inside. top sprinkled with coarse sea salt. sandwiched with homemade red bean paste (tsubu an 粒あん; chunky red bean paste) served with packaged salted butter on the side. ingredients: shio pan: flour, butter, sugar, yeast, water, salt red bean paste (tsubu an 粒あん): red beans, water, sugar storage instructions: best consumed within 1 day. you may freeze it for longer shelf life, but texture may be affected upon reheating how to re-heat: oven / air fryer: 150° C for 5 min (if kept at room temp) and 10 min (if taken out from freezer)
$3.50
black sesame roll
black sesame roll is an Asian take on cinnamon rolls each layer is slathered with ground toasted black sesame (kurogoma 黒ごま) ingredients: flour, egg, butter, sugar, yeast, milk, black sesame, salt storage instructions: best consumed within 2 day. how to re-heat: oven / air fryer: 150° C for 5 min (if kept at room temp)
$3.00
