We’ve all heard of a pub crawl, but how about a croissant crawl?
Last Friday, Head of Hospitality Stephen Humphries took a group of hungry Vacherin chefs on a west London pastry crawl to sample some of the city’s finest croissants as part of our regular food innovation tours.
First up was the giant XXL croissant (feeds up to ten!), pain au chocolat, and the pistachio croissant from Philippe Conticini.
Next, the team indulged in more buttery goodness at Cedric Grolet’s The Berkeley, enjoying their fabulous pastries.
For the final stop, they visited Le Deli Robuchon to try the iconic Robuchon cube.
Our food innovation tours bring together chefs, managers, and operators from across the business to experience some of London’s most in-demand food trends and pop-ups.
It’s safe to say the team needed a large coffee and a little lie down after this unique food innovation tour.
