When I was a young cook usually working two jobs time off was a precious commodity. As you can imagine I usually spent that time exploring the bakeries of whatever city I was working in at the time. One of my favorite things to get at a bakery was always a twice baked almond croissant. Our cherry almond croissant combines everything I have ever loved about a good almond croissant and gives it what I always thought it was missing, a touch of something sour to cut the sweetness. Our croissants are toasted and splashed with a rum syrup, then filled with traditional almond frangipane cream. We sneak in a little sour cherry jam and dried cherries then put the top back on. A little more frangipane and a lot of sliced almonds make for a toasty crunch you just can’t beat.
common allergies : almonds / eggs / dairy