Baklava Croissant




common allergies:  eggs / dairy/ walnuts / pistachios / almonds


Twice baked croissants were my first love, the pastry that taught me to slow down and enjoy the moment, maybe even to sit while eating. There is something so enjoyable about them, crunchy around the edges, soft on the inside. Sweet, but not cloying. Traditional almond croissants were the gateway to a whole new world of twice baked croissants. The baklava croissant was something I dreamed up when I was planning to open our shop and I keep going back to them after 6 years.

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