Baked Fresh in Small Batches
We bake throughout the day in small batches, so each croissant reaches you fresh and close to its crisp, golden best.
French Butter, Better Bite
We use high-quality French butter with 84% fat for deeper dairy richness with a softer melt-in-your-mouth finish and thindistinct flaky layers.
French Flour, Made to Shatter
We use high-quality French flour for dough that stays tender inside with a fine, crispier crust outside. The result: a croissant that crackles, then melts.
Fermented Dough
Our dough is fermented to develop more flavour, better flakiness, a softer, airier crumb and crispier crust. Because the best things shouldn’t be rushed.