"Making the naturally leavened laminated pastry is a long, but extremely satisfying process, and it will be all worth it once you bite into one of the freshly baked Sourdough Pain Au Chocolat!"

Let’s get started!

"Let's eat Pain Au Chocolat and pretend we're in Paris!"

"Let's eat Pain Au Chocolat and pretend we're in Paris!"

7 Ingredients You Will Need

01 Strong Bread Flour

02 Caster Sugar

03  Milk

04 Egg Yolk

05 Butter

06 Active Sourdough Starter

Yeast Package
Flour Bag
Flour Bowl

07 Chocolate

Use Active Starter At Its Peak


To ensure a good lift you will need a strong active starter to help a heavily enriched dough rise. 

Make Detempre


Make the main dough! Proof it at room temperature, then finish proofing in the fridge.

Laminate With Butter


In this step, butter is encased into the sourdough detempre and rolled out multiple times to create butter layers. 

Chop Up Dark Chocolate


Rich dark chocolate will make the best pain au chocolat filling. We use 52% cocoa solids baker's chocolate!

Shape and Bake Pain Au Chocolat


A satisfying process that will  get you all excited about eating them! Once shaped, they will proof again at room temperature. 



All the hard work and patience pays off! The crescent shape, the layers created by lamination and the crispy brown exterior!