Pain Aux Raisins (1pc) FROZEN

How to bake for the best golden finish

Set the pastries on a lined tray with space around each one, then prove at room temperature for about 2 hours. Brush lightly with egg wash before baking so the surface turns glossy, risen, and evenly coloured.

Oven: 170ºC Fan / 375ºF / Gas Mark 5

Bake time: 15–18 minutes

Helpful baking tips

• Make sure the oven is fully preheated before the tray goes in.
• Watch the last few minutes to keep the sugar from darkening too much.
• Serve soon after baking for the best contrast of crisp pastry and soft filling.

Ingredients and allergen details

Ingredients: Wheat flour, semi-skimmed milk, water, sultanas 13% (sultanas, non-hydrogenated cotton oil), butter (milk), sugar, modified corn starch, yeast, egg white, whole eggs, wheat gluten, salt, vegetable fibre, colour E160a, vanilla flavour, flour treatment agent: ascorbic acid (E300), enzymes, cream powder (milk), deactivated spelt leaven, malted barley flour, barley malt.

May contain: nuts, sesame, and other cereals.

Please check the pack if you need to avoid particular allergens.

Nutrition information per 100g

• Energy: 1328kJ / 317 kcal
• Fat: 14g
• of which saturates: 9.9g
• Carbohydrates: 40g
• of which sugars: 15g
• Protein: 6.7g
• Salt: 0.68g
• Product weight: 85g

Serving ideas for breakfast, brunch, and tea

This fresh viennoiserie is at its best when lightly warmed and served while the centre is still soft. It pairs well with a strong coffee, classic breakfast tea, or a bowl of fruit for a simple café-style plate.

Easy pairings

• Espresso, cappuccino, or flat white
• Black tea or tea with milk
• Berries, sliced pear, or yoghurt

Why this artisan viennoiserie is a great everyday choice

If you want a dependable artisan viennoiserie with familiar flavour and a polished finish, this pastry fits the bill. It brings the feel of a traditional bakery without any extra effort.

The mix of butter, fruit, and light sweetness makes this French pastry easy to share, serve at weekends, or keep on hand for a quick treat. It is also a practical Oxford pastry for busy mornings when you still want something special.

Key benefits

• Quick to serve for breakfast or brunch
• Bakery-style flavour with a neat presentation
• Works well with hot drinks and fresh fruit

Storage and reheating guidance

Let the pastry cool completely before placing it in an airtight container. For a better texture, warm it briefly in the oven so the layers regain some crispness and the filling softens again.

• Enjoy on the day for the freshest result.
• Reheat gently to avoid drying it out.
• Do not cover while hot, as this can soften the pastry.

Frequently asked questions

Add Pain aux Raisins to your basket today and enjoy a buttery raisin danish with sweet fruit, flaky layers, and fresh bakery appeal.