Choco Pastry

Chocolate

Dark chocolate batons folded into butter dough, baked until glossy.

Sweet Classics

Escargots, chaussons and tartlets, filled the old way.

Three Days Of Folding

Eighty-one layers of Normandy butter in every croissant.

With A Coffee

Our own roast, poured while the tray is still warm.

Heritage Grain

Flour milled on stone, wheat and rye from two local farms.

Thirty-Six Hours

A slow proof for a deep crust and an open, glossy crumb.