Subscription box (beta) for Saturday 01/17/2026
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
Strawberry rose croissant
Our upgraded plain croissant (see above) dipped in Valrhona strawberry couverture chocolate and topped with a sprinkling of edible rose petals. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, milk, granulated sugar, eggs, almond flour, chestnut paste, almond paste, cocoa powder, vanilla bean, apricots, white wine, dark rum, diastatic malt powder, powdered sugar, rice flour, sea salt, Valrhona Strawberry Inspiration, freeze-dried strawberry powder, cocoa butter, edible rose petals
Spicy miso kouign-amann
A savory twist on Breton tradition: a salty, sweet, and nutty combination of buttery layers and caramelized sugar with a little kick at the end. Ideally consumed the day of baking.
Ingredients Bread flour, brown butter, water, yeast, white miso paste, sea salt, sesame oil, soybeans, sugar, brown rice, oil, chili, onion powder, pepper, paprika, sichuan peppers, gochujang, gochugaru, scallions, sesame seeds
Lemon cream cruffin
A laminated pastry filled with tart lemon cream, tossed in lemon sugar, and topped with candied lemon peel. A wonderful afternoon pastry. Ideally consumed the day of baking.
Ingredients Bread flour, PDO Isigny butter, milk, sugar, eggs, yeast, diastatic malt powder, sea salt, lemon juice, lemon zest, pastry cream powder, gellan gum, candied lemon peel
"Pineapple" brioche bun
Our take on a Hong Kong "pineapple" bun (or bolo bao or 菠蘿麵包): soft, pillowy brioche with a crunchy cookie top (and no actual pineapples). Ideally consumed the day of baking.
Ingredients Bread flour, PDO Isigny butter, milk, sugar, eggs, yeast, diastatic malt powder, sea salt, baking powder, baking soda, whole milk powder
Lemon poppy loaf cake
Tender lemon poppy seed mini loaves baked with a sprinkle of pearl sugar and brushed warm with a honey and fresh lemon glaze: bright, comforting, and perfectly balanced. Can be consumed within two or three days if refrigerated (let come up to room temperature before eating).
Ingredients Cake flour, sour cream, unsalted butter, sugar, eggs, ricotta, brown sugar, lemon juice, poppy seeds, lemon zest, baking soda, kosher salt, vanilla extract, honey, pearl sugar
Pistachio raspberry cookies
Buttery pistachio thumbprint cookies filled with raspberry jam and rolled in pistachio crumbs prior to baking. Can be consumed within two or three days if refrigerated (let come up to room temperature before eating).
Ingredients Flour, unsalted butter, sugar, pistachio meal, egg yolks, vanilla extract, kosher salt, raspberry jam, pistachios
Black sesame macadamia pebbles
Caramelized macadamia nuts coated with black sesame white chocolate. Can be consumed within two or three days if kept cool and out of direct sunglight or if refrigerated.
Ingredients Macadamia nuts, sugar, cocoa butter, Maldon sea salt, black and white sesame seeds, black sesame paste, white chocolate, black sesame powder