Baked fresh.
Every morning.

Flaky, golden, hand-laminated with French butter. The classic done right.

Dark chocolate batons wrapped in buttery laminated dough.

72-hour fermented sourdough with a deep, tangy crumb and crackling crust.

Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Crisp shell, chewy center, filled with pistachio buttercream.

Olive oil, flaky sea salt, fresh rosemary. Thick, pillowy, crisp-bottomed.