Allergens & notes
Contains wheat, milk and egg.
Breakfast at Marigold.
Pear pastry from the oven, thick rye toast and a pot of filter coffee.
See the menuOn the breakfast menu
01 / 02Scroll sideways to see the servings
Pear pastry, warm from the oven.
Roasted pear wedges sit between crisp pastry layers, finished with a thin glaze.
Pear & brown-butter pastryFind it on the menu
Thick toast and filter coffee.
Two slices of sunflower-and-rye toast with salted butter, served with house filter coffee.
Sunflower & rye · House filter No. 01Find it on the menuFrom the kitchen.
Notes from the pass
Marigold kitchen notes
Why the pears go into the oven first
Roasting the pears first removes some moisture, helping the pastry keep its crisp layers.
Read the kitchen note
The pear wedges are roasted and cooled before they go into the dough. A thin glaze finishes the baked pastry.
The menu pairs the pastry with filter coffee. For a savoury breakfast, there is sunflower-and-rye toast with salted butter.
Notices