Pastries $4.50 to $7.50
Laminated by hand since 4am.
Theo folds cold butter into the dough three times over two days. That is the whole secret, and it is also why we make a set number every morning.
we counted, once
Inside a butter croissant
A croissant, cut in half.
If the inside looks like a honeycomb, the lamination worked. If it looks like a dinner roll, somebody let the butter get warm.
- Crust. Egg wash twice, baked until it is the color of a violin. It should flake onto your shirt.
- The layers. Three folds of cultured butter give 27 butter layers, which bake into dozens of thin sheets of dough.
- Honeycomb. Water in the butter turns to steam and pushes the layers apart. Those holes are the point.
- Caramel base. A little butter melts out and fries the bottom. The best bite, honestly.
Saturday and Sunday only
The weekend list.
These take extra hands, so they only happen when the whole crew is in. They are usually gone by 10.
- Almond croissantTwice baked with frangipane and toasted almonds.$6.50
- Kouign amannSugar laminated into the dough, baked into a caramel crown.$5.75
- Ham and cheese croissantSmoked ham, aged cheese, black pepper and mustard.$7.50
- Fruit danishPastry cream and whatever fruit is ripe that week.$6
Every morning, Tuesday to Sunday.
- Butter croissant$4.50
- Pain au chocolat$5.25
- Morning bun$5.50
- Cardamom knot$5
Need two dozen?
Pastry boxes for the office start at $85 with 48 hours notice. For a party, add a custom cake, and for a long lunch, a bread board from the bread side.