Breakfast Viennoiseries

12 pieces. Includes 3 croissants, 2 pains au chocolat, 1 bicolor Gjanguja, 2 almond croissants, 2 kouign amann, 2 raspberry nest, 1 kougloff (assortment may vary)

12 pieces. Includes mini croissants, mini pains au chocolat, mini Gianguja Pain au Chocolat, and your choice of mini Brioches or mini Raspberry Nests & Mini Kouign Aman (assortment may vary)

A freshly baked French Isigny butter croissant is a premium pastry defined by its use of Isigny Sainte-Mère butter. Produced in Normandy, this world-renowned butter is crafted from pasture-fed milk and matured for 16 to 18 hours to develop a rich, golden color and distinct notes of fresh cream and hazelnut.

This combination of Isigny French butter & Valrhona dark chocolate represents the gold standard for an authentic French "pain au chocolat". The Isigny butter from Normandy provides a rich content essential for creating thin, shatteringly crisp layers, while Valrhona's premium chocolate batons offer a refined, complex cocoa profile.

A Valrhona Gianduja hazelnut chocolate croissant prepared with French Isigny butter is a pinnacle of pastry craft, combining the Italian tradition of hazelnut-chocolate (gianduja) with the technical precision of French lamination.

A freshly baked French Isigny butter croissant is a premium pastry defined by its use of Isigny Sainte-Mère butter. Produced in Normandy, this world-renowned butter is crafted from pasture-fed milk and matured for 16 to 18 hours to develop a rich, golden color and distinct notes of fresh cream and hazelnut.

This combination of Isigny French butter & Valrhona dark chocolate represents the gold standard for an authentic French "pain au chocolat". The Isigny butter from Normandy provides a rich, high-fat content essential for creating thin, shatteringly crisp layers, while Valrhona's premium chocolate batons offer a refined, complex cocoa profile.

"An exquisite French classic crafted with 84% Isigny butter for a rich, golden lamination. The interior features a generous layer of creamy almond paste (frangipane) that remains soft and moist, contrasting with a crisp, twice-baked exterior. Topped with a flourish of toasted sliced almonds for a nutty crunch and finished with a delicate dusting of powdered sugar"

Our house made nest : based on croissant dough, almond paste, organic blackberries

Our house made nest : based on croissant dough, pistachio paste, organic raspberries

The pinnacle of French viennoiserie: Caramelized Normandy Isigny croissant extra layered dough, crispy on the outside, and soft inside. Originates from Brittany, France. It is prized for its caramelized, crackly outer crust and a soft, tender, almost custardy interior.

A French Isigny Butter croissant dough with custom shaping, filled with herbed ricotta cream and topped with marinated cherry tomatoes and fresh basil.

Small rich cake made with almond flour and hazelnuts.

Pineapple, grapes, melon, red fruit (selection may vary)