Butter,folded.
Fold Bakehouse. Croissants laminated over three days and baked every hour until they’re gone.
Next batch in 14 minutes0
Layers of butter and dough in every croissant.
We fold French butter into the dough by hand, rest it overnight, and fold it again. That’s where the shatter comes from.
Today’s case
Everything here was baked this morning. When it’s gone, it’s gone until tomorrow at 7.
$4.75
Brown butter swirl
Cinnamon, burnt sugar.
Cardamom knot
Fridays only.
Double chocolate
70% and 40%.
Country loaf
Out at 10am.
- Day one
Mix and rest
Flour, milk, a little sugar. The dough sleeps in the cold overnight.
- Day two
Fold the butter in
Three turns by hand. Every turn triples the layers.
- Day three
Shape and bake
Rolled, proofed and baked every hour from 7am, so yours is still warm.
Save me one.
Pre-order by 8pm and we’ll hold your box until noon the next day. No line, still warm.
Hours
- Tuesday to Friday, 7am to 2pm
- Saturday and Sunday, 8am to 3pm
- Monday, we sleep
Find us
Corner of Elm and 3rd.
Follow the smell.