That bastion of fine French patisserie, the croissant, with it’s thousand buttery layers and lighter-than-air flakiness surely cannot be improved upon. Well, in strolls Pain au Chocolat, whistling nonchalantly with his hands in his pockets. Oh yes. Yes. Perfection improved. Take the culinary wonder that is the croissant and wrap it round not one, but two batons of tempered chocolate recently melted in the oven... Ok, we’ve been pretty over the top. Suffice to say, we love Pain au Chocolat. They’re really tasty.