Butter croissant

A croissant is a simple promise kept with difficulty: real butter, patient lamination, a hot oven. We make ours in the small hours so the first tray lands with the first coffee.

How it is made

• 100% French dry butter, no margarine anywhere in this house
• Laminated by hand, rested cold between folds
• Proofed slowly overnight, baked from 5:30

Good to know

The honeycomb crumb is the sign of proper lamination, hold one up to the light. Weekend trays sell out before 10:30; we take croissant orders for six or more through the order form.