Proper Pastries.
The Pastry Boxes 1 products
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The Holiday Box
- Regular price
- £18.00
- Regular price
-
- Sale price
- £18.00
- Unit price
- per
Sold Out- Regular price
- £18.00
- Regular price
-
- Sale price
- £18.00
- Unit price
- per
Sold Out
The Pastries
Anything good takes time and our pastries are no exception to this rule. Before the products reach our customer's homes, the croissants have to be prepared in a 3 day process.
The first day is the slow pre-fermentantion, the following day, the dough is mixed and prepared whilst in the last day, the lamination and the baking process complete the making of the most delicious authentic french pastries.
The flavours of the pastries, the flakey and buttery dough, the french flour and the high quality ingredients used make our products unforgettable.
How it Works
The online store is updated over the weekend with next Sunday's selection of boxes.
Once you have added your products to the cart, the checkout will offer 2 options: collection from L33 or delivery to the following postcodes: L8, L15, L16, L17, L18, L19, L25.
The croissants are freshly baked in the morning and the orders are usually ready around 9am on the day. However, as this is a one man micro-bakery, delays may occur. Once the orders are ready for pick up, an e-mail or SMS is sent out to confirm the details. In regards to deliveries, we aim to deliver all boxes by 12pm, but this cannot be guaranteed.
Our Story
The Butterholic story started with the desire of wanting to provide proper french pastries to customers by using high quality ingredients and actively changing the flavours of the croissants.
Marius, the pastry chef behind the brand, was captivated by the French bakeries when he visited Paris for the first time, more than 7 years ago. The rich smell of fresh pastries and bread, the different techniques used to make the products and the dedication behind the scenes were so fascinating to Marius, that he decided he was going to become a pastry chef.
At the age of 20, he joined the art of pastry making by taking on a job as a tourier in Paris, however as most French pastry chefs start training when they are in college, he had to demonstrate that he can learn fast and keep up with the demand. He needed to make around 1000 pastries a day at the bakery he worked, but he took on this challenge and perfected his skills.
After training in Paris for a year, he decided to move to Liverpool. He has been working for several bakeries in the past 7 years, whilst also completing qualification courses in cookery and patisserie at the City of Liverpool College.
He has recently decided to share his talent by joining a more independent venture. This project looks to provide a special product to customers and a tasting experience that they will remember. Marius likes to keep things simple and for him it is important that whilst new flavours are introduced, the classic taste of croissant is also maintained. It is all about finding a balance. The recipe used contains high quality butter & French flour, two of the most important ingredients, which are chosen carefully to ensure that the dough is crispy enough on the outside and soft and airy on the inside and the final product satisfies every customer's expectation.
Pastries addicted to butter and made with passion - home baking at its finest!