SMWS 41.157 Pine nut croissants

Deep and rich aromas of fermenting apples, calvados and demerara sugar blended into old leather, figs, dates and prune juice while rum and raisins became coated with maple syrup. Flavours were heavy and spicy as cinnamon, nutmeg and marmalade joined fruit chutney with viscous textures of brazil nuts, olive oil and pine nuts.