Pain au Chocolat vs Pain aux Raisins
Two pastries. Both made from the same laminated dough, both part of the same family of viennoiserie in Belfast. But ask a regular at Krumb which they prefer and you will get a very firm answer. Pain au chocolat or pain aux raisins: it is one of those questions that reveals a lot about a person.
We make both, fresh every morning at our bakery on 258 Ormeau Road. Here is what you need to know.
Pain au Chocolat Belfast: What We Are Working With
A pain au chocolat in Belfast is only as good as its pastry. The lamination has to be right: dozens of paper-thin layers of butter-enriched dough, folded and rested repeatedly until the structure is there. Baked hot, so the layers puff and separate, the outside crisps and the chocolate inside just begins to melt.
Ours are made from scratch daily at Krumb. Small batches, proper technique, no compromise on the butter. When you break one open it should shatter slightly, steam a little and smell deeply of good pastry. That is the standard we hold ourselves to with every bake.
Inside: two pieces of good dark chocolate, positioned so every bite gets some. That is the way it should be done.
Pain aux Raisins: The One That Deserves More Credit
Pain aux raisins is often the quieter choice on the shelf, but the regulars who love it really love it. The same beautifully laminated dough, spread with a rich pastry cream and studded with plump raisins before being rolled, sliced and baked into those familiar spirals.
Done well, a pain aux raisins is something genuinely special. The pastry cream adds a custard-like richness. The raisins bring sweetness and a little chew. The spiral means you get a bit of everything in each bite, right through to the buttery, flaky outer edge. It is the kind of bake that rewards slowing down.
At Krumb, our pain aux raisins are made with the same care and craft that goes into everything in the cabinet. Handmade from scratch, baked fresh, part of our daily viennoiserie selection.
So Which One Should You Order?
Both, ideally. But if you are choosing:
- Go for pain au chocolat if you want something rich, chocolatey and deeply satisfying with your morning coffee. It is an iconic pairing for a reason.
- Go for pain aux raisins if you want something a little more complex, with that custard cream and fruit lifting the whole thing. It is an underrated treat.
- Go for both if it is the weekend and you deserve it. No judgement here.
Our Lucid Coffee Roasters espresso alongside either (or both) is always a very good idea.
Viennoiserie at Krumb: Baked Fresh Every Morning
Our viennoiserie selection is part of what makes a visit to Krumb worth making a habit of. Alongside pain au chocolat and pain aux raisins, we bake other pastries and seasonal treats as part of our daily small-batch production.
Krumb was founded in 2024 by Sadhbh Baker, who brought 15 years of experience from some of Ireland's best bakeries to the Ormeau Road. Every piece of viennoiserie at Krumb carries that craft. The lamination, the timing, the bake: it all matters, and it all shows.
Come in early for the best selection. These are small batches and once they are gone, they are gone. That is what fresh actually means.
Questions We Get Asked
Do you make pain au chocolat and pain aux raisins every day?
Yes. Both are part of our daily viennoiserie bake. We work in small batches so availability can vary, but we aim to have both in the cabinet every morning we are open.
What time do you open?
We are open Wednesday to Sunday, 9am to 4pm at 258 Ormeau Road, Belfast. Come early for the freshest pastries and the best pick of the cabinet.
Can I order viennoiserie for a group or event?
Yes, get in touch and we will be happy to help. We love putting together something special for people who appreciate a proper bake.
Order online: Pain au Chocolat and more on click and collect.
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Ready to pick a side? Come and find us at 258 Ormeau Road, Belfast, BT7 2FZ, open Wednesday to Sunday, 9am to 4pm. Click and collect is available online. Bake It Nice.