Three-day croissant dough, classic technique. Pastries come out of the oven between 7:30 and 9am. We make limited quantities — when they're gone they're gone.
European butter, three-day lamination. The reason we open at 7am.
Day-old croissant, soaked in syrup, filled with almond cream, baked twice.
Two batons of 70% dark chocolate. Pain au chocolat done right.
Cinnamon-orange-sugar croissant dough, baked in a muffin tin. Sticky on top.
Buttery, just-flaky-enough, glazed. Pairs perfectly with coffee.
Cream cheese, vanilla, lemon zest. Lightly sweet.
Right now: stone fruit. Rotates with the season.
Chocolate chunks, brown butter, sea salt. Crispy edge, soft center.
Fudgy, not cakey. The platonic ideal of a brownie.
Pastries are best the day they're baked. We don't sell day-olds — they get turned into almond croissants or bread pudding for our weekend brunch.