All of our Viennoiseries are made in house and are hand laminated using French AOP butter from Normandie.
"Pur" Beurre.
It takes 3 days to make this classic in order to obtain a croissant that is flakey, delicate and airy. We use AOP (Appellation D'Origine Protégée) Butter from Normandie, France.
A harmonious combination of 46% Dark Chocolate, butter and texture. We use AOP (Appellation D'Origine Protégée) Butter from Normandie, France.
Golden raisins and vanilla bean pastry cream
This classic from Bretagne, France is laminated with both butter and sugar to create an outside that is caramelized and a soft gooey inside. We strive to make ours following the traditional ways from Bretagne, and not the "modern" renditions often found everywhere.
Dusted with cardamom sugar and drizzled with caramel
A classic pastry from Bordeaux, France. Best described as a "marriage" of crème brûlée and flan. We use Tahitian vanilla bean, 16 year old rum and copper molds.