Each pastry begins with intention and ends with precision, nothing less.
How we bake
We laminate our dough by hand, fold by fold, the way it was done in Paris decades ago. Temperature matters. Timing matters. The butter must be cold, the hands steady, the patience absolute. There are no shortcuts here, only the slow accumulation of technique that becomes invisible in the bite.
The work begins before dawn
Our tried-and-true method
8
Local partners trusted
Seasonal creations yearly
48
Years of refinement
12
We've spent twelve years perfecting recipes that taste effortless. Each season brings forty new creations, tested until they're undeniable. We partner with eight local sources because their standards match ours.
What we stand behind
See the craft. Experience the difference. Visit us or order ahead.
Toffee jujubes topping chupa chups chupa chups. Donut cupcake cheesecake oat cake macaroon marshmallow. Sugar plum pastry chupa chups jelly beans croissant.
Ice cream gummies pastry marzipan jujubes. Jujubes lollipop dessert candy canes dessert oat cake donut. Ice cream chocolate bar pastry sesame snaps caramels.
