A Craft of Passion 💟

At our bakery, we are proud to use a 20+ year old sourdough starter from France to naturally leaven all of our breads.

Under the skilled hands of our Artisan Bakers, each loaf undergoes a long and careful fermentation process, before being baked to perfection fresh every day.

Our Vennoiseries, such as croissants and Kouign-Amann, are laminated with the finest Lescure 84% French Dry Butter through a three-day process, which enhances their rich flavor profile.

Renowned for their buttery and flaky texture, our Vennoiseries are the perfect accompaniment to a freshly brewed in-house coffee, or can be enjoyed on their own.