Bridor Fine Butter Puff Pastry Sheets 300g
Bridor
Regular price
₱20,000.00
Regular price
Sale price
₱20,000.00
Unit price
per
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Viennese Pastries > French Style > Pastry Sheet
/ PUFF PASTRY SHEET 300G
/ CRÉATIVES
REF. BRI34171
Give free rein to your imagination with these products, to customise as you like.
The best in bakery know-how with choice ingredients, for exceptional quality pastry, in both texture and taste.
The best in bakery know-how with choice ingredients, for exceptional quality pastry, in both texture and taste.
PRODUCT DETAILS
Details about the product and packaging
Ready-to-Bake 
36 
120
Conservation
/ Date of minimum durability : 12 Months
/ Storage conditions : Frozen product
Ingredients
/ Butter Type : Fine Butter
Physical information
/ Unit weight sold : 300 g
Allergens - Allegations
/ Nutritional values per 100g : 370
/ Allergens : wheat - Cereals containing gluten - Possible traces of nuts - Possible traces of sesame seeds - milk - Eggs - Possible traces of soya - Possible traces of almonds - Possible traces of hazelnut
/ Allegations : Halal certified - Suitable for vegetarians
PREPARATION
Instructions
Defrosting : leave to thaw at room temperature
Laminate. Puff pastry is ready to use.
Laminate. Puff pastry is ready to use.
Ordering & Payment
Ordering & Payment
Complete checkout with your selections and preferred delivery or pickup option. We will email your billing invoice with the available payment options. If a product is unavailable, our team will be happy to suggest a suitable alternative.
Delivery
Delivery
Delivery is available within and beyond Metro Manila. Fees are calculated at checkout based on the delivery address. Pickup is also available from our Pasig location.
Returns & Product Concerns
Returns & Product Concerns
If you received an incorrect, defective, or damaged item, please contact us within 24 hours of delivery or pickup and provide your order reference and clear photos. Our team will guide you through the next steps in accordance with our Refund Policy and applicable law.
