You’ve been asking about croissants.
We made croissants for years. By hand, with local butter and a lot of love. Many of you noticed that we stopped baking them for a few months. They’re a lot of work, and I had to contemplate the business value. But you’re still asking, so here’s what I’ll do.
We’ve re-introduced croissants for weekends (Saturday and Sunday) beginning in July.
A good croissant is a heavenly thing–I miss ’em too.
~~Rich
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