From Craft to Tasting

Traditional Craft

Our croissants are laminated by hand in France, folding French AOP butter into T45 flour through the same sequence of turns bakers have used for a century.

Twenty-seven layers of dough and butter. That is what gives a real croissant its shatter.

Frozen at Peak Freshness

Within minutes of shaping, each croissant is blast frozen raw. Nothing is baked, nothing is preserved, nothing is added. The dough simply stops in time.

Freezing raw is the only way to send you a croissant that has never been reheated.

Insulated Delivery

Your box travels in an insulated shipper with dry ice, packed so the croissants arrive as solid and as intact as they left the bakery.

Straight into your freezer. They will keep for up to six months.

Proofing at Home

You take out what you need the night before or two hours ahead. The dough wakes up slowly at room temperature and doubles in size.

This is the step most people skip. It is also the one that matters most.

Baking

Sixteen minutes at 350°F. The butter melts between the layers, the steam lifts them apart, and your kitchen starts to smell like a Paris bakery at six in the morning.

Tasting

Still warm, still crackling. This is the croissant you cannot buy already baked, because the ten minutes between the oven and the table are the whole point.