In our viennoiserie, we balance delicacy of texture with the nuanced flavors of a masterfully controlled fermentation. We make our pastry doughs from scratch every day with high-butterfat butter from Vermont. All our flours are unbleached and unbromated.Our fillings are prepared from real fruit, Valrhona chocolate, and other fine ingredients.
The pleasures of a good croissant are many. In our "plain" croissant, the flavors of good butter and a carefully risen dough shine unadorned. The almond croissant adds toasted almonds and our own frangipan; the pain au chocolat is rolled around bittersweet chocolate. "Pecan Sticky Bun" pretty much says it all.
Flour, butter, sugar, eggs, cream, cream of tartar, baking soda, salt