84% butter, 18-hour proofing, and a commitment to never taking shortcuts. Baked fresh every morning in small batches of 40.
Named after the Breton words for cake and butter. Caramelised on the outside with a laminated, pillow-soft interior. Made with 84% fat Normandy butter and proofed for 18 hours. We bake exactly 40 pieces every morning.
Inverted puff pastry made with a single fold technique that creates more layers per sheet. Filled with Madagascar vanilla crème pâtissière and assembled only when ordered so the pastry stays crisp.
Pastry. started with one question: what does a croissant taste like when you remove every compromise? We've been answering it since 2021 from a small certified kitchen, waking up at 4:30am to find out.
Small batches aren't a marketing angle. It's the only way to give each piece the attention it deserves. When 40 pieces are gone, they're gone.
