CROISSANT PROCESS

Over a 3 day period, we meticulously craft our croissants by using the highest quality ingredients through our time and labor intensive process.

BUTTER

We source our butter from the region of ISIGNY-SUR-MER in Normandy, France. The marshy grazing lands in this region are what makes this butter so unique, distinct, and delicious.

LOCK-IN

Locking our butter into our dough is the first process of lamination that is essential to make sure we get off to the right start.

LAMINATION

We sheet out the dough and butter book, followed by a series of folds until our book has 55 layers. This ensures that our croissants will have the right texture and flakiness.

To ensure that our lamination was a success, we inspect our layers to make sure they are picture perfect!

QUALITY CHECK

SHAPING

Here we cut and shape our croissants into their final shapes.

At last, now we are ready to proof and bake!

ADMIRATION

Cart (0)