Pastries & Viennoiserie
Hand-laminated croissants, kouign-amann, and morning buns — folded, proofed, and baked to shatter.
Twenty-seven layers of European butter folded into our dough — shatter-crisp outside, honeycomb within.
Our laminated dough wrapped around two batons of 64% dark chocolate. Best within the hour.
Day-two croissants soaked in orange-blossom syrup, filled with frangipane, and crowned in toasted almonds.
The Breton “butter cake” — caramelized layers of laminated dough and sugar. We bake a limited tray each day.
Croissant dough rolled with cardamom-orange sugar and baked in a muffin tin until the edges caramelize.
An enriched-dough roll layered with brown-butter cinnamon and finished with crème-fraîche glaze.
All items are made in a shared facility that handles wheat, dairy, eggs, tree nuts, soy, and sesame. Cross-contact is possible on every product; we cannot guarantee any item is free of a given allergen.