★★★★★Google
“It actually shatters. Flakes all over my shirt and zero regrets.”
Butter croissant
Dana R. · Local Guide
Baked at 5 AM. Gone by 11.
Croissant.
Three days of folding for one shattering, buttery bite.
The layers
Eighty-one layers.
Count them.
Cold butter, folded into the dough by hand, four times over. The honeycomb inside is how you know it was done right.
81
layers of butter
72
hours, start to oven
4
folds, all by hand
The process
Three days to make.
Thirty seconds to disappear.
1
Mix
Flour, milk, a little sugar. The dough rests overnight at 38°F so the gluten relaxes.
2
Laminate
A sheet of 82% butter goes in. Four letter folds, chilled between each, never rushed.
3
Shape & bake
Rolled at 4 AM, proofed two and a half hours, baked eighteen minutes until it crackles.
The lineup
Four pastries. No filler.
A short menu, made well, every single morning.
Saturdays only: pistachio croissant, $6.50. Usually gone by 9.
Reviews
What our regulars say.
★★★★★Yelp
“I drove across town for one. I left with six.”
Almond croissant
Marcus L. · Elite Yelper
★★★★★Google
“The Saturday pistachio croissant is worth setting an alarm for. Gone by nine.”
Pistachio croissant
Priya S. · Verified visitor
★★★★★Google
“Ordered a box of 24 for the office. Ready on the shelf, still warm. Everyone asked where from.”
Catering box
Jordan K. · Local Guide
Visit
Come early. Or order ahead.
Order ahead
Skip the line. Ready in 10 minutes.
Order online, pay ahead, and pick up from the shelf by the door. No app, no fees.
Hours
Tue–Fri7 AM – 2 PMSat–Sun7:30 AM – 1 PMMonClosed
Or until we sell out, which is usually earlier.
Catering
Boxes of 12 or 24.
For offices and mornings that need a win. 24 hours' notice.