Spring Croissant Flavors

Laminated by hand, proofed slowly, and baked until the layers shatter. These are not a quick thing — they take the time they take, and it shows. Each croissant is filled or finished with ingredients that are seasonal, intentional, and in many cases, foraged from this land. Some are sweet. One is deeply savory. All of them are worth the drive.

FLAVORS

Black Sesame & Honey — Dark swirled sesame filling twisted through a perfectly laminated shell, finished with a drizzle of wildflower honey. Nutty, complex, and striking on the table — the one that draws eyes before it draws hands. Our most dramatic croissant, and one of our most beloved.

Nettle & Gruyère — Hand-foraged nettle folded with creamy aged Gruyère into a buttery savory croissant. Earthy, rich, and deeply rooted in this place. For the person at the market who wants something that tastes like the land it came from. Goes exceptionally well with a strong cup of coffee.

Elderflower & Lemon Curd — Filled with a bright elderflower and lemon curd cream, sunshine-colored and impossibly tender. Light and floral and bursting with the clean sweetness of early spring. The one that tastes like the season itself finally arrived.

Rose & Pistachio — Rose pastry cream layered with crushed pistachios inside a buttery laminated shell. Lush, quietly decadent, and quietly gorgeous. The kind of croissant you eat slowly because you don't want it to end.

Rhubarb & Custard — Tart rhubarb compote nestled against silky vanilla custard inside a perfectly laminated shell. Sharp and sweet in the same breath — the push and pull of early spring in pastry form. Deeply seasonal. Only here while the rhubarb lasts.