You may wonder what "Footo" means. It stands for, "Fresh Out Of The Oven." This little spot makes a big deal out of their baking schedule, listing the times croissants will be coming out of the oven so you can get it footo.
Brenda graduated from the Baking & Pastry Arts diploma at the Pacific Institute of Culinary Arts, and is behind all of the creations.
She makes her croissants with no artificial colours, preservatives, chemicals, etc. and uses ingredients like unsalted New Zealand Fonterra butter, and Himalayan crystal salt.
When I arrived the footo offering was the maple bacon croissant. I had really wanted to just try a regular croissant to get a feel for things, but how can you resist footo?
The croissant was topped with a few pieces of crispy bacon and filled with a maple cream. The croissant itself was not as flaky as I would normally like, but my guess is that cream filling had something to do with that. It was a tasty pastry overall, and if it wasn't called a croissant it would be close to perfect! As a croissant it was not as buttery as I would expect.
I'll be back and hope to catch a regular croissant fresh out of the oven to sample it pure.
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