The croissant is probably the simplest-looking pastry there is — and the most demanding in practice. Here is what makes the difference at the bakehouse.
It starts with the butter
We work only with Charentes-Poitou AOP butter. Its plasticity is ideal for lamination: it spreads without cracking or melting, and its hazelnut note is the signature of the finished croissant.
Lamination: 27 layers exactly
Three single turns, done by hand, create 27 alternating layers of dough and butter. Between each turn the dough rests in the cold — and it is that rest which guarantees an even lamination that opens properly in the oven.
A night of slow proving
Our croissants are shaped the day before and prove all night at controlled temperature. That slow fermentation develops the aromas and gives the honeycomb crumb: light, and pulling apart in strands.
The dawn bake
Into the oven at 5:30 am, glazed with whole egg, baked at 350 °F: the first croissants come out as the shop opens. A croissant should be eaten within four hours of baking — after that, give it three minutes in the oven, never the microwave.
The hand, always the hand
No machine replaces a hand that can feel the dough. That is why every croissant here is rolled one at a time, every day, since 1987.