Laminated over three days with cultured butter for a shattering crust and a honeycomb inside. Plain, the way it should be.
From $4.50
The same croissant dough rolled around two bars of dark chocolate. Flaky, buttery and just bitter enough.
$5.00
A Scandinavian-style knot of enriched dough twisted with cardamom butter and finished with pearl sugar. Fragrant, sticky and soft.
Unavailable
A day-old croissant given a second life: soaked in syrup, filled with almond frangipane and baked again under flaked almonds and icing sugar.
$6.00
