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Plain croissant
Our "standard" – an understated descriptor – plain croissant but upgraded: we use PDO Isigny Butter, made from the rich milk of the Isigny-sur-Mer region of Normandy. This silky and supple butter benefits from the exceptional terroir: homogeneous and stable fat rich in oleic matter – resulting in a butter with an exceptionally soft and creamy texture – plus high iodine content due to the proximity of the ocean. Much like a Pizza Margherita, a true test as there's absolutely nothing to hide production flaws or bad technique. If a baker can produce an exceptional plain croissant, that baker can produce any croissant well. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Pan au chocolat
Our "standard" chocolate croissant, but upgraded: again, we use PDO Isigny Butter. When we first started, it was important to Chef Sharon that our chocolate croissants would have rich, dark chocolate in every single bite. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, dark chocolate, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Spanakopita danish
A (non-vegan) viennoiserie take on our vegan puff pastry version that we've had in rotation for years: flakey, buttery dough filled with spinach, feta, scallions, dill, and nutmeg. Refrigerate if not consuming immediately.
Ingredients Bread flour, butter, milk, spinach, feta, ricotta, onions, scallions, dill, parsley, lemon juice, sugar, eggs, yeast, diastatic malt powder, black pepper, sea salt
Pain Suisse au chocolat
A traditional French viennoiserie featuring crisp layers of flakey dough filled with decadent pastry cream and dark chocolate. Refrigerate if not consuming immediately.
Ingredients Bread flour, PDO Isigny butter, milk, sugar, eggs, yeast, diastatic malt powder, sea salt, dark chocolate, pastry cream powder, gellan gum
Cinnamon crunch mini loaf cake
A cinnamon-spiced vanilla cake topped with crisp cinnamon streusel and baked into a cute mini loaf. Inspired by one of our favorite breakfast cereals. Can be consumed within two or three days if refrigerated.
Ingredients All-purpose flour, oil, sugar, eggs, sour cream, vanilla paste, Saigon cinnamon, butter, sea salt, baking powder
French onion soup biscuit
Autumn brings soup weather so we thought why not turn the classic soup into a hearty biscuit. Carmelized onions and melted Gruyère cheese inside a buttery thyme biscuit. Can be consumed within two or three days if refrigerated. Refrigerate if not consuming immediately.
Ingredients Butter, bread flour, cake flour, sugar, onions, sour cream, heavy cream, Gruyère cheese, mozzarella cheese, provolone cheese, Romano cheese, Asiago cheese, baking powder, baking soda, beef bouillon, fresh thyme, sherry, kosher salt
Chocolate madeleines
A soft, delicate bite with an indulgent finish. Can be consumed within two or three days kept cool (and out of direct sunglight) or refrigerated.
Ingredients Cake flour, eggs, sugar, butter, honey, vanilla extract, baking powder, sea salt, Cacao Barry pâte à glacer brune
Matcha shortbread cookies
"Two things I love are shortbread cookies and matcha... so why not combine the two? The simplicity of this recipe allows you to taste the earthy matcha and rich butter." ––Chef Sharon
Can be consumed within two or three days kept cool (and out of direct sunglight) or refrigerated.
Ingredients All-purpose flour, butter, rice flour, sugar, powdered sugar, matcha powder, egg yolk, kosher salt, vanilla beans