the simplest of our croissants is not so simple, we take three days to create our croissants and we think the wait is worth it. on day one the dough is mixed and allowed to rest to develop flavor, on day two salted butter is laminated into the croissant dough then they are shaped and allowed to rest overnight, and on the third day they are baked creating crisp flaky layers and a delicate crumb


common allergies: dairy//eggs//wheat