Let’s talk about croissants.
Not the sad, soft ones. Not the dry ones that explode into crumbs.
We’re talking proper croissants — the kind that shatter gently when you bite into them.
Our croissants start long before you see them in the cabinet. Butter is folded into dough again and again, layers are rested, shaped, rested again (croissants are divas like that), and baked fresh until golden and impossibly flaky.
The Classic Croissant is for purists. Crisp on the outside, soft and buttery inside, best eaten slightly warm with absolutely nothing else getting in the way.
The Almond Croissant is where restraint leaves the building. Filled, topped, and finished generously — nutty, sweet, and perfect with a strong coffee.
And then there’s the Pistachio Croissant — quietly one of our most talked-about pastries. Rich without being heavy, fragrant, and usually gone before lunchtime.
If you ever wondered why some days croissants sell out early… this is why.
