Pastries

Pastries

Twenty seven layers of French butter, laminated over two days. Shatters when you look at it.

Pastries

The same dough as the croissant, wrapped around two batons of dark chocolate.

Pastries

Yesterday’s croissant, split and filled with frangipane, baked again and dusted with sugar. Better the second time.

Pastries

Soft enriched dough, a great deal of cinnamon butter, cream cheese glaze poured while warm.

Pastries

Laminated pastry with vanilla custard and sour cherries that cut through all that butter.

Pastries

Croissant offcuts rolled in cinnamon sugar and twisted. Nothing wasted, nothing worse for it.

Pastries

Cold butter, buttermilk, a light hand. Split it, do not slice it.

Pastries

More blueberry than muffin, with a coarse sugar top that cracks.

Pastries

Raised overnight, fried to order, glazed while still too hot to hold.