Hen Corner Micro Bakery
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Lateward Bun

Hen Corner - Micro Bakery

Lateward Bun


My favourite French pastry is Pain aux Raisin, traditionally made with a 'laminated' dough using lots of butter between layers to make the pastry really flaky, filled with vanilla custard and raisins.

Our town, Brentford, has a traditional old recipe for Brentford Rolls made with a sweetened dough.

These buns are a combination of the two recipes, a soft sweet dough with a custard & raisin filling, named after Lady Lateward who commissioned our Brentford cottages for the Victorian dock workers before running off to France to marry her sweetheart... Oooh la la!

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