These aren’t just any croissants — they’re the result of early mornings and buttery hands in a tiny Parisian pastry school, where I first learned the art of French viennoiserie. Crafted using traditional lamination techniques I studied in Paris, each croissant is made with slow-fermented dough, layered with cultured European butter, and baked to a golden, flaky perfection.
The result? A croissant that’s crisp on the outside, tender and airy on the inside, and rich with real, deep butter flavor. After years of baking, this is still one of the best croissants I’ve ever tasted — and I’m proud to share that experience with you, one bite at a time.
