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Laminated dough begins losing its crispness the moment steam leaves the crust. We stagger our bake shifts so every pastry across the marble counter is warm and shattered.

Disciplined French technique

72 hrs

cold fermentation

84%

cultured butter fat

3 shifts

daily deck pulls

Core viennoiserie staples

Shaped by hand over three days, rested cold, and baked on radiant stone decks every two hours.

Sourdough Croissant

Pain au Chocolat

Seasonal Stone-Fruit Tart

Twenty-seven laminated layers of cultured Normandy butter with a distinct sourdough tang and caramelized exterior.

Two batons of 70% dark single-origin chocolate encased in crisp, featherlight laminated pastry that shatters on contact.

Caramelized puff pastry base filled with almond frangipane and thin slices of poached market orchard fruit.

Walk-in service only. The counter operates Tuesday through Sunday until sold out.