Our new Pain au Chocolat offers a sweeter treat than our DNA Chocolatine. The included chocolate is softer and meltier. There is more of a milky sweet flavor, and as a result for many the new Pain au Chocolat is a bit more traditional. The pastry is a sourdough house laminated puff pastry with butter from New Zealand. Bringing it to life involves a three day meticulous process where 10 degrees of temperature variation could lead to failure. There are 81 layers of dough and butter which rise to a flaky, airy, and flavorful final product with a hefty amount of soft chocolate through the center.