Butter croissant
72 flaky layers and a whole lot of butter.
Strawberry tarts, croissants and sticky cinnamon buns, baked by hand while the street is still asleep.
We bake in small batches with real butter, slow dough and a big pinch of love, so every bite tastes like a lazy Sunday morning.
Pick six favorites and we will have them boxed and ribboned for you tomorrow morning.
72 flaky layers and a whole lot of butter.
Swirly, sticky and still warm at nine.
Vanilla cream under a crown of strawberries.
Risen slowly for 36 hours. Worth every one.
Raspberry glaze and rainbow sprinkles.
Grandma's recipe in buttery puff pastry.
A crackly crust made for dipping in soup.
Crispy edges, gooey middle. Every time.
Aged cheese, twisted by hand.
Our clock starts early. Scroll through a day at the bakery.
Noor rolls out the croissant dough while the whole street is still asleep.
Sourdough goes in first. Soon the block smells like warm toast.
The first regulars are already waiting, coffee cups in hand.
Fresh sandwiches on this morning's bread, and a cookie for the road.
Whatever is left goes to the food bank down the street. Then we nap.
Kind words from the neighborhood. Go on, move them around.
Drag the notes
The croissant made me cancel my diet. Zero regrets.
My kids call Saturday cinnamon bun day now.
Best sourdough in town, and the nicest people.
I come for the bread and stay for the chats.
Pink donut + sunshine = perfect morning.
They remembered my name AND my order. Heart melted.
Find us on the sunny corner, next to the flower shop. Follow the smell of butter.
Opening hours