How We Perfected the Classic Croissant

Golden, crisp on the outside, impossibly airy and buttery on the inside — the classic croissant is a timeless icon. But getting it just right? That took years of trial, technique, and trust in the process. Our classic croissant isn’t just baked — it’s perfected.

IT ALL STARTED WITH A MISSED MORNING

“What makes the perfect croissant?”

That’s the question our founder kept coming back to. Not just any croissant — not the frozen, overly sweet kind. The real deal. The kind that cracks slightly when torn, melts on the tongue, and needs no filling to shine.

We didn’t want shortcuts. We wanted authenticity — and that meant learning from the masters. Our team trained with French bakers, tested hundreds of batches, and pushed each element to the highest standard..

HANDCRAFTED WITH HEART (AND BUTTER)

Each almond croissant is handcrafted over two days:

First, we prepare the buttery laminated dough — layering it with care.
Then, after baking, it’s filled with rich frangipane almond cream and baked again for that perfectly toasted, gooey finish.

We don’t cut corners. From European-style butter to finely ground almonds, only quality ingredients make it into our signature recipe.

STILL A MORNING RITUAL

Whether it’s your first visit or your fiftieth, the classic croissant is the one we always recommend. Try it warm. Eat it slow. It’s more than a pastry — it’s our story, baked fresh every morning.

HAVE YOU TASTED OUR CLASSIC?

We call it signature not just because it’s popular, but because it truly reflects who we are as bakers: Creative. Consistent. Honest. A little indulgent. And always inspired by our roots.