84% fat butter. 18-hour cold proof. 40 pieces per batch. Every croissant is hand-laminated. Every filling made from scratch. Baked at 5am so it's perfect by the time it reaches you.
Three rounds of lamination. Three cold rests. 27 layers or we start again. You cannot shortcut what the dough already understands.
Our Atelier →
"Good pastry is not made — it is coaxed. Every fold is a conversation."
Pastry. started in 2021 with one obsessive question: what does a croissant taste like when nothing is compromised? We wake up at 4:30am every day to keep answering it.
Small batches aren't a marketing decision. They're the only way to give each piece the time and attention it deserves. When 40 pieces are gone, they're gone.
"The kouign-amann was the best thing I ate this year. Caramelised, shattering, perfect. I set an alarm so I don't miss it."
"Croissants from anywhere else feel wrong now. The layers, the butter — it's on a completely different level."
"I ordered the canelé and the pain au chocolat. Both gone in ten minutes. My whole office does a group order every Friday now."
