Classic butter
The house croissant. Nothing filled, nothing glazed — just shatter and chew.
The bakery
Overnight dough. Daylight trays.
A croissant is a schedule. We mix, rest, fold, and bake on a loop so the case never holds a pastry that has gone quiet.
Twenty-seven layers, not a slogan.
We use high-fat butter and a slow overnight rest. The dough is folded in three turns, then shaped cold. In the oven the butter steams the layers apart. That crackle is the only proof we care about.
Trays leave the oven at 07:00, 10:00, and 14:00. If a shape is gone, wait for the next wave — we do not microwave, we do not hold from yesterday.
01
Mix & rest
Dough hydrates overnight in the cold room.
02
Lock in butter
A single sheet of butter, three turns, twenty-seven layers.
03
Shape cold
Triangles rolled tight so the horn holds in the oven.
04
Bake in waves
210°C, steam, then dry heat until the crust sings.
On the trays
Pain au chocolat
Two batons of dark chocolate, baked until the ends leak a little.
Almond
Day pastry split, filled with frangipane, returned to the oven.