Our Croissants, turnovers and Cinna-minis are made from scratch with dough that is risen and then folded with butter. It gets folded 3 times with an hour of fridge time in between. The whole process for the dough takes over 12 hours, but the results are well worthwhile. This creates the most flaky and delicious tasting croissant just as the French would bake them. Specify your time and we will make sure they are warm when you pick them up, but please order a minimum of 6 hours in advance since we need time to roll them out and rise them.
We use the freshest best and locally made ingredients like organic butter from the Petaluma Creamery and our almond croissants use locally grown almonds from the Apricot King Orchards- You can find the Apricot King every Saturday at the West Valley College Farmers Market from 9AM to 1PM. www.apricotking.com