Our Puff Pastry dough is made with care and love, by first enclosing a “”butter block”” in the dough, which is then folded and rolled out numerous times to create hundreds of alternating thin layers of pastry and butter.

Puff Pastry expands when baked, rising to about 8-times its original height; so a quarter-inch thickness of puff pastry dough will puff up to 2 inches high! Inside the “puff” are hundreds of flaky and thin layers, that push the dough upwards and outwards in all directions.