We usually make them the 3rd Saturday of the month and most folks reserve them ahead, but we always have extras available in the cafe until we run out.
You’ll want to reserve soon, as they tend to go quickly. They’ll be ready to pick up between noon and 7pm on croissant day.
- Traditional Croissants, hand-rolled, as perfect as we can make them.
- Chocolate Croissants with dark & milk.
- Almond Croissants filled with gianduja and topped with frangipane.
- Kouignettes, sort of like sticky buns but with croissant dough and ever-changing fillings.