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What does it take to make a great croissant? The process starts with very good ingredients: Flour and Butter. Flour is imported from France. Butter is from New Zealand and must be of highest quality as it represents 30% of the weight, thus contributes a lot to the final taste. Then, we layer the butter into the dough by rolling and folding it 27 times to achieve this super flaky, tender and buttery dough texture in the croissant once it is baked. Finally, it is controlling ambient temperature and allowing exact right time for the yeast to do its magic.

Croissants & Danishes

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