DOCSLIB.ORG

BITC-Brochure.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BITC-Brochure.Pdf Baking Industry Training College PROVIDING HANDS-ON TRAINING TO EQUIP LEARNERS WITH RELEVANT WORKPLACE KNOWLEDGE AND SKILLS 津贴详情 FUNDING INFORMATION NO Full Course Fee FUNDING WTS Singaporeans aged 35 yrs old and above, 95% with a monthly salary of $2k or below. ENHANCED Singaporeans aged 40 yrs old and above 90% NORMAL Singaporeans between 21 - 39 yrs old/ PR 课程 50% - 80% *All fees to be paid in Singapore Dollars. Payment can be made by cash, cheque, NETS or Credit Card. All cheques should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please indicate the candidates’s name and class code behind the cheque. In addition, candidates are liable for bank charges incurred, if any. start TAI SENG MRT (CC11) EXIT A U baking PPE 联系方式 R CONTACT US L PA NG P IRVI YA bread L BITC @ Tai Seng Centre (WSQ) E 3, Irving Road, #02-01/02 BA I SENG CENTRE R courses Tai Seng Centre, Singapore 369522 TA #02-01/02 Tel: 6908 0955 / 6908 0954 / 6908 0953 Fax: 6908 0952 IRVING RD Email: [email protected] www.bitc.edu.sg DISCOVER THE CRAFT OF BAKING 欧式风格面包 MAKE CAFE STYLE BREADS (CRS-Q-0034382-FSS) Wholemeal Multigrain bread Fruit Bread Asian Sweet Bun 面 Hamburger Bun courses Raisin Crusty Roll Dark Rye/ Dark Rye Walnut 包 FULL COURSE FEE $727.60 95% $81.60 课 90% $115.60 程 50 - 80% $183.60 欧式面包 BAKE ARTISAN AND DECORATIVE BREADS (CRS-Q-0034430-FSS) Focaccia Crusty Bread Zopf Bread Light Ciabatta 基本面包 Open Top Sandwich Loaf Classic Sourdough MAKE BASIC BREADS Closed Top Sandwich Loaf Tortilla (Flat Bread) (CRS-Q-0032387-FSS) Assortment Boule White Bread using Poolish Sweet Bun Baguette FULL COURSE FEE $727.60 FULL COURSE FEE $727.60 95% $81.60 95% 90% 50 - 80% 90% $115.60 $81.60 $115.60 $183.60 50 - 80% $387.60 • For all courses, candidates must achieve at least 75% attendance in order to sit for assessment. • Candidates are required to complete 3 hours of practical assessment and oral questioning at the end of the module. Baking Industry Training College PROVIDING HANDS-ON TRAINING TO EQUIP LEARNERS WITH RELEVANT WORKPLACE KNOWLEDGE AND SKILLS 津贴详情 FUNDING INFORMATION NO Full Course Fee FUNDING WTS Singaporeans aged 35 yrs old and above, 95% with a monthly salary of $2k or below. ENHANCED Singaporeans aged 40 yrs old and above 90% NORMAL Singaporeans between 21 - 39 yrs old/ PR 课程 50% - 80% *All fees to be paid in Singapore Dollars. Payment can be made by cash, cheque, NETS or Credit Card. All cheques should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please indicate the candidates’s name and class code behind the cheque. In addition, candidates are liable for bank charges incurred, if any. start TAI SENG MRT (CC11) EXIT A U baking PPE 联系方式 R L PA cake CONTACT US NG P IRVI YA L BITC @ Tai Seng Centre (WSQ) E BA courses 3, Irving Road, #02-01/02 R Tai Seng Centre, Singapore 369522 TAI SENG CENTRE #02-01/02 Tel: 6908 0955 / 6908 0954 / 6908 0953 Fax: 6908 0952 IRVING RD Email: [email protected] www.bitc.edu.sg DISCOVER THE CRAFT OF BAKING 高级蛋糕 PREPARE ADVANCED CAKES (CRS-Q-0034219-FSS) Strawberry Shortcake cake Galaxy Glaze Classic French Opera 蛋 courses Fondant Cake 糕 FULL COURSE FEE $727.60 课 95% $81.60 90% $115.60 50 - 80% $183.60 程 • For all courses, candidates must achieve at least 75% attendance in order to sit for assessment. • Candidates are required to complete 3 hours of practical assessment and oral questioning at the end of the module. 初级蛋糕 Cold Set Cheesecake MAKE BASIC CAKES Baked Cheesecake (CRS-Q-0032386-FSS) Sponge Cake Chiffon Cake Butter Cake Swiss Roll FULL COURSE FEE $727.60 95% 90% 50 - 80% $81.60 $115.60 $183.60 Baking Industry Training College PROVIDING HANDS-ON TRAINING TO EQUIP LEARNERS WITH RELEVANT WORKPLACE KNOWLEDGE AND SKILLS 津贴详情 FUNDING INFORMATION NO Full Course Fee FUNDING WTS Singaporeans aged 35 yrs old and above, 95% with a monthly salary of $2k or below. 课程 ENHANCED Singaporeans aged 40 yrs old and above 90% NORMAL Singaporeans between 21 - 39 yrs old/ PR 50% - 80% *All fees to be paid in Singapore Dollars. Payment can be made by cash, cheque, NETS or Credit Card. All cheques should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please indicate the candidates’s asian name and class code behind the cheque. In addition, candidates are liable for bank charges incurred, if any. pastry &dessert start TAI SENG MRT (CC11) EXIT A courses U baking PPE 联系方式 R CONTACT US L PA NG P IRVI YA L BITC @ Tai Seng Centre (WSQ) E 3, Irving Road, #02-01/02 BA R Tai Seng Centre, Singapore 369522 TAI SENG CENTRE #02-01/02 Tel: 6908 0955 / 6908 0954 / 6908 0953 Fax: 6908 0952 IRVING RD Email: [email protected] www.bitc.edu.sg DISCOVER THE CRAFT OF BAKING 港式点心（二) PREPARE DRY HEAT AND MOIST HEAT ASIAN DESSERTS &dessert (INTERMEDIATE DIM SUM) asian (CRS-Q-0034161-FSS) Siew Mai 点 Steamed Yam Cake pastrycourses Spicy Sichuan Dumpling Pan-Fried Scallion Pancake Steamed Pandan Ma-Lai Cake Shrimp/ Chicken Beancurd Roll 心 Steamed Water Chestnut Cake 课 FULL COURSE FEE $642.00 95% $72.00 90% $102.00 程 50 - 80% $342.00 港式点心（三） PREPARE ADVANCED DIM SUM DISHES (CRS-Q-0033740-FSS) Mantou Flower Roll Longevity Pau 港式点心（一） Char Siew Puff Coriander Dumpling PREPARE BASIC DIM SUM DISHES Century Egg Crisp Crystal Dumpling (CRS-Q-0034044-FSS) Shanghai Mooncake Chicken Char Siew Pau Winter Melon Crisp Chrysanthemum Crisp Hong Kong Style Egg Tart FULL COURSE FEE $642.00 95% $72.00 FULL COURSE FEE $642.00 90% $102.00 95% 90% 50 - 80% 50 - 80% $234.00 $72.00 $102.00 $234.00 • For all courses, candidates must achieve at least 75% attendance in order to sit for assessment. • Candidates are required to complete 3 hours of practical assessment and oral questioning at the end of the module. Baking Industry Training College PROVIDING HANDS-ON TRAINING TO EQUIP LEARNERS WITH RELEVANT WORKPLACE KNOWLEDGE AND SKILLS 津贴详情 FUNDING INFORMATION NO Full Course Fee FUNDING WTS Singaporeans aged 35 yrs old and above, 95% with a monthly salary of $2k or below. ENHANCED Singaporeans aged 40 yrs old and above 90% NORMAL Singaporeans between 21 - 39 yrs old/ PR 50% - 80% *All fees to be paid in Singapore Dollars. Payment can be made by cash, cheque, NETS or Credit Card. All cheques should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please indicate the candidates’s name and class code behind the cheque. In addition, candidates are liable for bank charges incurred, if any. 课程 start TAI SENG MRT (CC11) EXIT A U baking PPE pastry 联系方式 R CONTACT US L PA NG P IRVI YA L courses BITC @ Tai Seng Centre (WSQ) E 3, Irving Road, #02-01/02 BA R Tai Seng Centre, Singapore 369522 TAI SENG CENTRE #02-01/02 Tel: 6908 0955 / 6908 0954 / 6908 0953 Fax: 6908 0952 IRVING RD Email: [email protected] www.bitc.edu.sg DISCOVER THE CRAFT OF BAKING 松饼和烤饼 MAKE MUFFINS AND SCONES (CRS-Q-0033291-FSS) 法 Cranberry Scones pastrycourses Cheesy Polenta Muffin Lemon Scented Scones 塔类甜点/酥皮点心 Blueberry Streusel Muffin 式 MAKE TARTS AND Double Chocolate Muffin SHORT CRUST PASTRY Cheddar and Scallion Scones (CRS-Q-0032264-FSS) Apple Pie 点 Egg Tarts Fruit Tarts FULL COURSE FEE $642.00 Lemon Tarts 心 Apple Crumble 95% $72.00 90% $102.00 FULL COURSE FEE $727.60 50 - 80% $191.50 课 95% $81.60 90% $115.60 50 - 80% $183.60 法式泡芙 MAKE CHOUX PASTRIES 程 (CRS-Q-0038577-FSS) Paris Brest 饼干 Religieuse MAKE COOKIES Mini Croquembouche (CRS-Q-0033306-FSS) Gourmet Lychee Eclair Craqueline (Durian/Cempedak) Double Chocolate Lava Almond Biscotti Sea Salt Orange Macarons Matcha Viennese Cookies with White Chocolate FULL COURSE FEE $642.00 Cherry Shortbread 95% $72.00 FULL COURSE FEE $642.00 90% $102.00 95% $72.00 50 - 80% $234.00 90% $102.00 • For all courses, candidates must achieve at least 75% attendance in order to sit for assessment. 50 - 80% $191.50 • Candidates are required to complete 3 hours of practical assessment and oral questioning at the end of the module. Baking Industry Training College PROVIDING HANDS-ON TRAINING TO EQUIP LEARNERS WITH RELEVANT WORKPLACE KNOWLEDGE AND SKILLS 津贴详情 FUNDING INFORMATION NO Full Course Fee FUNDING WTS Singaporeans aged 35 yrs old and above, 95% with a monthly salary of $2k or below. ENHANCED Singaporeans aged 40 yrs old and above 90% NORMAL Singaporeans between 21 - 39 yrs old/ PR 50% - 80% *All fees to be paid in Singapore Dollars. Payment can be made by cash, cheque, NETS or Credit Card. All cheques should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please indicate the candidates’s name and class code behind the cheque. In addition, candidates are liable for bank charges incurred, if any. 课程 start TAI SENG MRT (CC11) EXIT A viennoiserie U baking PPE 联系方式 R L PA courses CONTACT US NG P IRVI YA L BITC @ Tai Seng Centre (WSQ) E 3, Irving Road, #02-01/02 BA R Tai Seng Centre, Singapore 369522 TAI SENG CENTRE #02-01/02 Tel: 6908 0955 / 6908 0954 / 6908 0953 Fax: 6908 0952 IRVING RD Email: [email protected] www.bitc.edu.sg DISCOVER THE CRAFT OF BAKING 欧式酥皮糕点 MAKE PUFF PASTRIES (CRS-Q-0038576-FSS) viennoiseriecourses Pithivier Palmiers 甜 Pear Turnover Chicken Curry Puff Tomato and Duo Cheese Tart 酥 Pineapple and Peach Jalouise FULL COURSE FEE $642.00 面 95% $72.00 90% $102.00 包 50 - 80% $234.00 • For all courses, candidates must achieve at least 75% attendance in order to sit for assessment.
Load more

Recommended publications
  • Carta Francés QR
    Index Boites de “mantecadas” et produits pour faire soi-même à la maison................................................................Page1 SUCRÉ Viennoiseries/Mini viennoiseries/Petits fours/Chi-Chi/Gâteaux/...........................................................................Page 2 Pain grillé/Pain brioché/Gaufres/ .............................................................................................................................Page 3 Patisserie koppo...........................................................................................................................................................Page 4 GLACES Saveurs de toute l’année/Saveurs été ....................................................................................................................Page 5 SALÉ Pinchos/Croquettes/Rations/Pizzas...........................................................................................................................Page 6 BOISSONS Café et boissons chaudes/Infusions classiques (sans theíne)...............................................................................Page 7 THÉS ET INFUSIONS Thés ..............................................................................................................................................................................Page 8 Infusions sans theíne...................................................................................................................................................Page 9 BOISSONS Sorbets et milk shakes/Jus de fruits/ ........................................................................................................................Page10
    [Show full text]
  • Pastry), 2 (Scoops
    Finding Great Desserts in Vancouver is as Easy as 1 (Pastry), 2 (Scoops ... https://sweets.seriouseats.com/2013/12/print/finding-great-desserts-in-va... Finding Great Desserts in Vancouver is as Easy as 1 (Pastry), 2 (Scoops of Gelato), 3 (Doughnuts) JAY FRIEDMAN My trips to Vancouver tend to focus primarily on Asian food. And why not, when the area has some of the best dim sum, xiao long bao, sushi, and ramen in North America? But after dining on so many savory delicacies, I inevitably start to crave sweets. Eating around the city, I've come up with recommendations that should satisfy any sweet tooth: one pastry, two scoops of gelato, and three donuts. At Beaucoup Bakery , choosing just one treat is quite the challenge. The pastries are pretty solid (the plain croissant scores high on my scrutiny test, and the pine nut croissant is impressive), the tarts are works of art, and I still dream about a cookie that's rich with chocolate and rosemary �avor. However if I was forced to recommend one item worth the visit, I'd suggest the Black Sesame Choux ($6). Essentially a religieuse, the two pastry buns are reminiscent of Chinese or Vietnamese sesame seed balls, but much better quality. Rich and creamy, they're topped with fondant and studded with candied black sesame seeds. Jackie Ellis sources the best Japanese black sesame to make her paste, which she mixes with pastry cream and lots of salt. The wafer of sesame nougatine between the balls is like a sesame snap of the black variety.
    [Show full text]
  • Pastries Viennoiseries Viennoiseries
    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Pain Au Chocolat Makes 24 Pastries
    _____________________________________________________________________________________ Pain au Chocolat Makes 24 pastries These wonderful pastries were the inspiration for us in learning about croissant dough and mastering the methods. There’s something about biting into flaky, bread layers and finding a bite of special chocolate in the middle. The process is the same as basic croissant up to the final formation and last rising. We’ve used the classic shape of a rolled rectangle for the version presented here. Serve them warm with your favorite coffee or tea. 1 Tbsp (1.5 pkg) active dry yeast 6 Tbsp warm water Two good pinches of sugar 3-1/2 cups flour 1-1/3 cups milk, warmed 1-1/2 Tbsp. sugar 1 Tbsp. salt 4 Tbsp. butter, cut into 8 chunks 1/2 lb. (2 sticks) unsalted butter, chilled Extra flour for dusting while rolling 1 egg (for egg wash) 12 oz. dark, bittersweet chocolate PART 1 – MIXING THE DOUGH 1. ACTIVATE the yeast. The water should be between 95-100°F, or comfortably warm to the inside of the wrist. Add two good pinches of sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened. 2. MEASURE the flour and place in a large mixing bowl. 3. WARM the milk with the sugar, salt, and 4 Tbsp. butter (cut into chunks) added until 95-100°F, or comfortable to the inside of the wrist and the butter melted.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Panadería | Pastelería | Cafetería
    CARTA PANADERÍA | PASTELERÍA | CAFETERÍA www.levaduramadre.es PANADERÍA Barras Hogazas RÚSTICA 1,00 LEÓN 3,95 GALLEGA 1,30 TRIGO TROCEADO 3,45 RAIZ 1,95 TRIGO SARRACENO 4,95 RAIZ INTEGRAL 2,10 ESPELTA BLANCA 3,95 RAIZ TRIGO COMPLETO 2,25 ESPELTA INTEGRAL 4,95 BRETAÑA 1,95 CENTENO PURO INTEGRAL 4,45 MULTICEREAL 1,80 CENTENO TRIGO Y NUECES 4,95 CAMPAGNARD 4,45 CANDEAL 1,20 MULTIHARINAS 4,45 CRISTAL 2,10 MAÍZ Y ESPELTA 4,45 DELUXE 2,45 VINO TINTO, PASAS Y NUECES 4,95 DELUXE ESPELTA Y REMOLACHA 2,45 PAVÉ ARÁNDANOS 4,95 PAN DE VIENA 1,55 MAÍZ 100% 5,95 PAN SARRACENO 100% 5,95 • ACEITUNAS 1,70 TRES QUESOS 4,95 • CEBOLLA 1,70 TOMATE Y HIERBAS PROVENZALES 5,95 • NUECES Y PASAS 1,90 ACEITUNA KALAMATA 5,95 • SIN SAL 0,85 PROTEÍNAS 4,95 • PANECILLO SIN GLUTEN 1,95 • MOLLETE 0,65 *Se puede encargar cualquier variedad • MOLLETE CEREALES 0,80 sin sal por 1€ más Pan Embolsado SALADO PAN DE MOLDE BLANCO 4,75 Empanadas 2,95 PAN DE MOLDE INTEGRAL 4,95 BERENJENA PACK 3 HAMBURGUESAS BRIOCHE 3,75 CARNE BACALAO POLLO TERNERA CRIOLLA BONITO MORCILLA BOLAS DE QUESO 0,55 PICADILLO ESPINACAS Y QUESO AZUL PAN DE AJO 2,25 Quiches 4,45 SALMÓN QUESO Y PUERRO ESPINACAS ZANAHORIA Y MANZANA QUESO Y BACON DULCE COOKIES 2,10 CROISSANT MANTEQUILLA 1,30 (CHOCOLATE, LIMON, PISTACHO, NATURAL, CROISSANT 1,50 RED VELVET Y CACAHUETE) (MANTEQUILLA, CHOCOLATE, INTEGRAL, MUFFIN 2,45 AVENA, QUINOA) (PLÁTANO, FRUTOS ROJOS, LIMON Y AMAPOLA, ECLER 1,95 TRIPLE CHOCOLATE, MANZANA Y NUECES) (CAFÉ, CHOCOLATE, VAINILLA) BROWNIE 3,45 PAIN AU CHOCOLAT 1,30 PALMERA AZÚCAR 1,95 STRUDEL 2,95
    [Show full text]
  • Spring | Summer 2021 Pre-Boxed Business Menu
    Spring | Summer 2021 Pre-boxed Business Menu At Spier’s we don’t believe in dietary requirements as a side consideration. Our fresh and hearty options cater for a broad range of teams and customers. We have highlighted our Gluten, Dairy and Nut Free options, plus food for Vegetarian and Vegan preferences. Order deadlines are stated. We will always attempt to accommodate last minute requests. Call: 07491 211 162 Email: [email protected] 100% eco-friendly Hot or cold food 80% of menu Zero waste to Full ingredients, Transparent and or biodegradable delivery naturally gluten landfill winner dietaries and secure hygiene packaging free or with gluten 2020 allergens lists process free option provided Individual Boxed Meals Breakfast BAKERY SIGNATURE BIRCHER POTS BREAKFAST BAPS Croissant (VG, NF. Allergens: Gluten, Dairy) 1.70 Berry bircher Brioche or GF baps with your choice of brown, Homemade triple berry bircher with coconut ketchup or any of Spier’s bespoke sauces. Single Pain au chocolat (VG, NF. Allergens: Dairy, Gluten) 1.70 flakes and banana topping. Choice of dairy/non item bacon, sausage or egg baps also available. dairy option BREAKFAST POTS (Vegan, VG, GF, DF. Allergens: Nuts. Option of NF) 3.50 Hot sausage and egg bap (DF, NF. Allergens: Gluten, Egg) Chocolate caramel bircher 4 Croyo pot Chef’s special chocolate and caramel bircher with Granola and coconut yoghurt with a fresh berry coconut flakes and banana topping Hot bacon and egg bap (VG, GF. Allergens: Dairy, Nuts. Option of DF and NF) 3 compote (Vegan, VG, GF, DF. Allergens: Nuts) 3.50 (DF, NF.
    [Show full text]
  • Pasticceria Pâtisserie and Cakes Savoury Donuts Krapfen Pastry
    Pastry Muffins Donuts Krapfen 1C2537 1C2545 1C2544 1F2415 1F2414 1F4180 1C22920 1C2630 1C1152271 1C7124 1C7008 1CP01817 Mini Muffin Yogurt Apricot Jam Mini Muffin Yogurt Muffin Yogurt Crêpes Pancakes deluxe Pancake Donut Ciok Graffa Gran Ciambella Bis La Graffa Sugar Donut Apricot jam, without added flavourings, filled with Whiteciok Classic paper cup Pack of 4 pcs - Pack of 2 pcs - Diameter: 27 cm from the Vesuvius National Park - sprin- Cocoa dough sprinkled with hazelnut 100% Italian yogurt. Thaw & serve Filled Hazelnut And Decoraded In a practical two-pieces flowpack With sugar on top diameter 12 cm diameter 10 cm kled with sugar grains. Thaw & serve grains - 100% Italian yogurt. Thaw & serve With Chocolate 40 50 20°C 60 min 50 48 0-4°C 180 min 35 100 0-4°C 180 min Pain au Chocolat Custard Raisin Swirl Danish Custard Cream Crown 29 40 20°C 60 min 31 40 20°C 60 min 57 30 20°C 60 min 75 24 20°C 90 min 63 48 20°C 90 min 70 40 20°C 90 min Filled with chocolate Filled with custard and raisins Filled with custard and sprinkled Neapolitan Neapolitan with sliced hazelnut and almond Specialties Specialties 1C1168335 1C2413 ITALIANO ITALIANO ITALIANO 100% 100% 100% 85 90 170°C 23-27 min 100 60 20°C 60 min 100 48 170°C 23-27 min 1C2190 1C4101 1C1038959 Babà Monoportion Struffoli Typical Neapolitan Pastry Ricoperti di miele e frutta candita 1F4182 NEW 1F7575 1F4172C 1T2146 1C2499 1C2497 100 10 20°C 35 min 100 6 20°C 120 min Tipicità Napoletane Tipicità Napoletane La Graffa Maxi Ciambella Custard Mini Krapfen Plain Krapfen 1C3119 1C1154954 1C3122 With sugar on top Double Chocolate Muffin Muffin by Baci® Perugina® Traditional Blueberry Gran- 100 36 20°C 90 min 27 100 20°C 60 min 55 48 20°C 60 min muffin Classic paper cup, 100% Italian With hazelnut cream Baci® Neapolitan Mini Neapolitan Riccia Sfogliatella Mini Neapolitan Frolla Sfogliatella Mini Lobster Tail Pastry ® Daisy shape paper cup Specialties Hazelnut Conchiglia Hazelnut Shell Light Custard Cream Shell yogurt.
    [Show full text]
  • Le Panier Was Created by a Frenchman Who Missed His Daily Bread and Croissant After Coming to America
    LeV e r y F Panier e n c h B a k e rr y 1902 Pike Place Seattle, WA 98101 p: 206.441.3669 [email protected] www.lepanier.com V I E N N O I S E R I E S Croissant au beurre $2.95 Pain au chocolat $3.30 Always made with butter French chocolate of course À l'abricot $3.50 Amandine $4.40 Filled with apricot preserves Almond cream À la framboise $3.50 Chocolatine $4.40 Filled with raspberry preserves Chocolate and almond cream Roulé aux noix $3.10 Brioche $3.00 Croissant with sugared walnuts Buttery egg bread Pain aux raisins $3.10 Croissant aux fruits $4.40 Croissant with sugared raisins Pastry cream with apples or apricots P Â T I S S E R I E S Macaron $2.00 Éclair chocolat $4.25 Chocolat, framboise, passion, pistache, citron, Choux filled with chocolate mousse vanille, orange, café, caramel & noisette Éclair café $4.25 Friand $2.30 Choux filled with coffee crème patissiere Petit buttery cake with almonds & vanilla Éclair vanille $4.25 Sablé $2.30 Choux filled with vanilla cream Hazelnut, duo chocolat Éclairs (Seasonal) $4.25 or hazelnut/chocolat butter cookies Noisette, Pistache, Caramel, Noix de coco, Passion, Citron vert Petit Sablé $7.50 Napoléon $4.25 1/2# bags of our Sablés plus almond with orange Flaky pastry layered with vanilla crème patissiere Palmier $2.60 Chouquettes $3.50 Flaky puff pastry baked with sugar 6 delicate choux sprinkled with pearl sugar Petit Palmier $7.50 Tartelette au citron $4.25 12 piece bag of small palmiers Small tart with lemon crème (3") Meringue $2.00 Joséphine (Seasonal) $4.50 Baked meringue - simple or
    [Show full text]
  • SALADES BEVERAGES CITRUS-MARINATED CHICKEN BALTHAZAR with Sugar Snap Peas, Caramelized Asparagus, Haricots Verts, Fennel, COFFEE Sm 2.50 Lg 2.75 FRESH O.J
    PETIT DEJEUNER SANDWICHES FRUIT SALAD 7.00 STEEL-CUT IRISH OATMEAL 4.75 SLOW ROASTED CHICKEN ROASTED TURKEY BREAST GRANOLA, FRUIT AND YOGURT 9.75 with your choice of fresh banana with grilled leeks, green apples, with Vermont cheddar, avocado, with gluten free oats BALTHAZAR or rum-soaked raisins manchego cheese, arugula and romesco lemon mayonnaise and arugula GREEN JUICE sauce on a seeded hero roll 11.25 on multigrain batard 11.25 AVOCADO TARTINE 7.00 $9.75 · 12oz SMOKED SALMON TARTINE 7.00 JAMBON GRUYÈRE LINE-CAUGHT TUNA French ham and gruyère on a with lemon, capers, shaved fennel and CROISSANT AU JAMBON ET BECHAMEL 7.25 JAMBON-BEURRE ON BAGUETTE 6.50 buttered baguette 9.50 watercress on brioche seeded bun 10.00 MINI CROISSANT AU JAMBON ET BECHAMEL 4.00 MINI GOAT CHEESE & TOMATO CROISSANT 4.00 MOZZARELLA SERRANO HAM with roasted and pickled peppers, black with fava beans, pickled red onions, QUICHE LORRAINE OR VEGETABLE 7.25 · on a bed of mixed field greens 8.75 olives, spinach and basil mayonnaise pecorino, Bibb lettuce and Lambrusco on focaccia sottile 10.00 vinaigrette on a seeded hero 10.25 VIENNOISERIE SEASONAL VEGETARIAN SANDWICH 11.00 BUTTER CROISSANT 3.00 PAIN AU CHOCOLAT 3.25 ALMOND CROISSANT 3.25 SOUPES ORANGE BRIOCHE 3.00 STICKY BUN 3.75 WHOLE WHEAT CROISSANT 3.00 FRENCH ONION or SOUP DU JOUR FRUIT SCONE 3.25 TARTINE 3.25 CINNAMON ROLL 3.25 {}7.75 CANNELÉ 3.00 MUFFIN 3.00 CHOCOLATE DONUT 2.25 SALADES BEVERAGES CITRUS-MARINATED CHICKEN BALTHAZAR with sugar snap peas, caramelized asparagus, haricots verts, fennel, COFFEE sm 2.50 lg 2.75 FRESH O.J.
    [Show full text]
  • Gourmandises De France
    DESSERTS (only a few examples of our huge variety) INDIVIDUAL CAKES INDIVIDUAL TARTS G Creme brulee |$4.95 Apple tart |$5.50 Tiramisu |$6.95 Pears tart |$5.50 Religieuse |$6.95 Chocolate tart |$5.95 Gourmandises de France Paris-Brest |$6.95 Fruit tart |$6.95 Ile Flottante |$6.95 Strawberry tart|$6.95 Intense Chocolate |$6.95 Lemon meringue tart |$6.95 e than Eclair (coffee, chocolate) |$6.95 or d m e Mille Feuilles (called Napoleon) |$6.95 ss Opera (mix of coffee and chocolate) |$6.95 o e d r t e FAMILY OR BIRTHDAY CAKES (starting at) ! w Square 7’’ |$29.95 Square 8’’ |$39.95 TARTS 7’’ 9’’ Savory and Sweet Catering Lemon Meringue, Chocolate Ganache or Fruit $29.95 $45.95 Apple, Pears $29.95 $39.95 for All Your Events ! Strawberry $32.95 $45.95 Tatin (Special Order) $69.95 SPECIAL ORDER CAKES AVAILABLE (Croquembouche, Piece montee, Wedding Cake...) SUPPORT YOUR LOCAL KOSHER BAKERY DRINKS 1437 First Avenue, New York, NY 10021 DINE IN - TAKE-OUT - DELIVERY Hot Beverages Cold Beverages 212 - 988 - 1414 Small Large Water|$1.50 www.gourmandisesdefrance.com Expresso $2.80 Coke, Coke zero, Sprite|$1.50 Coffee $2.50 $3.00 Perrier|$2.00 Cappuccino $3.75 $4.95 Ice coffee|$3.25 Latte $3.75 $4.95 Ice Americano|$3.25 Chocolate $3.95 $4.95 Ice latte|$4.50 Tea (peppermint, Ice cappuccino|$4.50 camomile, english breakfast) $2.00 $2.00 Smoothie|$6.95 PARVE | PAS YISROEL | YOCHON KOSHER PASTRIES SALADS SPECIAL : includes any size coffee or tea and your choice of any All salads come with our special French Persillade and a vinaigrette dressing two pastries : on the side and with green salad, cucumber, tomato.
    [Show full text]