ViennoiserieSignature Butter Croissant (Box of 4)
$18.00Hand-laminated with European cultured butter, baked until shatteringly crisp outside and impossibly tender within. Our daily ritual since day one.

Est. 2018 · San Francisco
From shatteringly crisp croissants to celebration-worthy mille-feuilles—each creation is shaped by hand, guided by French technique, and baked fresh every dawn.
Today's Selection
Six signature offerings, refreshed each morning. Pre-order to guarantee your favorites await at pickup.
ViennoiserieHand-laminated with European cultured butter, baked until shatteringly crisp outside and impossibly tender within. Our daily ritual since day one.
TartsSilky 70% Valrhona ganache in a sablé shell, finished with fleur de sel and a whisper of gold leaf. Pure, uncompromising chocolate devotion.
BreadsLong-fermented with our seven-year starter, organic flour, and a crackling crust that sings when you tear it open. The soul of our bakery.
CelebrationsThree hundred layers of puff pastry, vanilla bean crème mousseline, and seasonal berries. Made to order for your most cherished occasions.
Petits FoursBrown butter almond cake crowned with pistachio praline and macerated raspberries. A Parisian classic, refined in our ovens.
ChouxRing of choux pastry filled with hazelnut praline mousseline, dusted with powdered sugar and toasted almonds. A wheel of pure indulgence.

Our Story
Founded by pastry chef Michelle Lee after years in Lyon and Paris, our bakery brings Old World technique to a modern American palate—without compromise.
We source Valrhona chocolate, organic flour, and cultured European butter. Our sourdough starter has lived in these walls for seven years. Every croissant is laminated by hand, every tart shell blind-baked to perfection.
“Pastry is not dessert. It is a daily ritual of care.”
From corporate breakfast spreads to wedding dessert tables—our team crafts bespoke pastry experiences for gatherings of every scale.
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