Broissants Now Available at Peterbrooke Chocolatier of Winter Park

After weeks of testing and refining their recipe and hunting for the perfect name, Peterbrooke unveils the Broissant- a croissant-donut hybrid. Made in-house by pastry chefs, the chocolate kitchen is putting its own spin on the pastry taking the nation by storm.

Peterbrooke's Broissant Pepites in Maple Bacon and Broissant in Cinnamon Sugar, Peanutter butter and Dark Chocolate Salted Caramel

Peterbrooke’s Broissant Pepites in Maple Bacon and Broissants in Cinnamon Sugar, Peanutter butter and Dark Chocolate Salted Caramel

Each batch of dough takes over four hours to create, a labor intensive process of rolling out dough and sealing in layers of butter. The more layers, the flakier the dough.

Peterbrooke pastry chefs making the Broissant laminated dough. The technique of enclosing layers of butter in the dough, rolling out and repeating.

Peterbrooke pastry chefs making the Broissant laminated dough. The technique of enclosing layers of butter in the dough, rolling out and repeating.

As if buttery, flaky layers of fried dough weren’t enough to sway us, Peterbrooke tops the creation with their artisan chocolate, caramel, local produce, bacon and whatever else they can whip up. The Broissant will be available for $4.00, including toppings. The smaller counterpart is the Pepite (French for nuggets) and will be available in an order of three, for $3.50.

Maple Bacon Broissants being debuted at Bacon Bash, today!

Maple Bacon Broissants being debuted at Bacon Bash, today!

Maybe the best news is there is no need for a “Hot Doughnuts Now” sign, as each Broissant and batch of Pepites will be made to order and served warm until Peterbrooke is sold out for the day.

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