Published on 12/26/25

Cercle V Calendar x Scott Cioe

"Pain au Chocolat Suprême" by Scott Cioe, Executive Pastry Chef at Lafayette Bakery, in New York.

Scott Cioe

This "Suprême" is enhanced with a Bahibé 46% crémeux and cocoa nibs.

"Pain au Chocolat Suprême"
Bahibé chocolate packaging Valrhona
Cocoa
Single Origin

Bahibe 46%

Bahibé 46%, Single Origin* Dominican Republic, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province.