Fresh out of the oven and ready to enjoy. All the butter, all the layers. A Good Croissant.
Yes, they are tres difficile; and
Yes, the learning curve is steep steep steep; and
Yes, they take hours and hours to make.
But, Montreal is too far to go for a Good Croissant;
And Par-eee is far too far to go for a Good Croissant
(And I need the gastronomic satisfaction of a Good Croissant)
And so we take time from our busy schedule
Of making truffles and bonbons and bars
And hot chocolate frothy in bowls (with water or milk) and
Fine tea and espresso that’s not bitter
And we make a Good Croissant. Really.
(And yes, we offer classes!)