Everything we bake
pastries
Butter croissant
€1.40
A croissant is a simple promise kept with difficulty: real butter, patient lamination, a hot oven. We make ours in the small hours so the first tray lands with the first coffee.
How it is made
- 100% French dry butter, no margarine anywhere in this house
- Laminated by hand, rested cold between folds
- Proofed slowly overnight, baked from 5:30
Good to know
The honeycomb crumb is the sign of proper lamination, hold one up to the light. Weekend trays sell out before 10:30; we take croissant orders for six or more through the order form.
Allergens
Gluten, milk, eggs.
Batch on request
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
Custom bakes need 48 hours of notice, fermentation does not negotiate.