Croissants & Artisan Breads

Why the croissant takes seventy-two hours

Lamination is a temperature problem, not a strength problem. A poolish overnight, a cold ferment the next day, then butter at 82% fat folded into twenty-seven layers at a temperature where neither the dough nor the butter wins. Table butter cannot do this — it shatters cold and leaks warm, and we stopped pretending otherwise in month four.

• 27 layers, cultured French butter at 82% fat
• Baked at 6am and again mid-morning
• Almond croissants made from yesterday's, as the French intended
• Pistachio kunafa croissant in limited batches, twice daily

Bread with three ingredients and a lot of time

Our sourdough is flour, water, salt and thirty-six hours. Baked directly on stone for a blistered crust and an open, chewy crumb. The multigrain seed loaf uses five grains and four seeds with no refined flour and no added sugar — it slices beautifully for toast and keeps for four days.

Subscribe and stop thinking about it

A weekly bread box of two loaves every Saturday morning at 10% off, or breakfast viennoiserie twice a week before 8am at 12% off. Pause or cancel any time from your account, no notice period.