Description
Made the old‑world way, our croissants begin with pure European‑style cultured butter and premium stone‑milled organic flour, chosen for depth of flavor and structure. Each dough is laminated with obsessive care over several days, resting slowly between precise folds to build dozens of whisper‑thin layers. This patient process allows the butter to remain distinct, creating a croissant that is both feather‑light and deeply flavorful.
Baked to a deep golden‑bronze finish, the exterior delivers the unmistakable, satisfying shatter at first touch. Inside, an open, airy honeycomb crumb reveals itself—light, elastic, and delicately layered, pulling apart in long, feathery strands. The flavor unfolds gently: rich, nutty notes from the organic flour, followed by a luxurious, almost caramelized depth from the cultured butter.
There are no shortcuts, no margarine, and no compromises—only time, technique, and respect for tradition. The result is a croissant that feels timeless and indulgent, light enough for breakfast yet decadent enough to savor as a true pastry experience.