Francois Boulangerie – Saiakoda



  • Croissant dough “snails” with homemade vanilla pastry cream and plump raisins
  • Made with stoneground wheat and the highest quality imported butter for that authentic taste
  • 3-day fermentation with sourdough
  • Buttery flavour with the subtle complexity of the sourdough and a lovely vanilla/dried fruit sweetness

Goes under many names like “pain aux raisins”, “escargot” or even sometimes “couque suisse” in Belgium. Whatever you call it, you will fall in love with it.

♥ Traditionally served on the breakfast table alongside croissants and pains au chocolat. Also makes a lovely cheeky afternoon snack!

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Additional information


Wheat flour, butter, water, milk, pastry cream (milk, eggs, sugar, corn starch, Madagascar vanilla), dried raisins, sourdough starter (wheat flour, rye flour, water), eggs, sugar, yeast, sea salt.


Contains gluten.
Contains lactose (milk, butter) and eggs.
May contain traces of seeds and nuts.


All my flour is stoneground so it keeps the germ and some of the bran in it
for better health properties.

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