Every croissant here is a 36-hour project: dough mixed one day, laminated with European butter the next, proofed overnight and baked before sunrise. The result is the shatter — the little pile of flakes on your plate that tells you it was done properly.
The lineup is short on purpose: butter croissant, pain au chocolat, almond croissant made with yesterday's croissants and house frangipane, and a caramelized kouign-amann that regulars plan their Saturdays around. When the tray is gone, it's gone — we'd rather sell out than bake ahead.
From $4.25Butter croissant $4.25 · pain au chocolat $4.75 · almond croissant $5.25 · kouign-amann $5.50. First tray out at 7 am sharp.
What to know
- 36-hour laminated dough
- European cultured butter throughout
- First tray at 7 am, second mid-morning
- Almond croissants: house frangipane
- Saturday kouign-amann (get here early)
- Day-old bags for bread pudding, when available