Welcome to our mystical repertoire

We call our croissant “classic” because it is. Our signature pastry and an icon of France. The King of Pastry. We promise we’re not like the others.

“The croissant is the soul of the Pastry Chef.” Chef Pierre Hermé, Master of the Macaron

Another French classic, our pain au chocolat is also known as “chocolatine” in the south of France where Pascal is from and Quebec where Lison is from. No “chocolate croissant” here, just dedication to traditional French viennoiserie.

A spiral surprise sans cinnamon; the way the French do it. Pascal’s bespoke semi-sweet pastry cream and organic raisins showcase our gorgeous pain aux raisins.

A stunning simple swirl of croissant dough with just a kiss of cinnamon. Finally: a cinnamon roll that’s not too sweet. Also available without our organic raisins.

Brioche ~ “The Queen of Breads.” Almost rich but not sweet, ours is a lovely place between bread and cake. Very old school French with recipes dating back to the 1400s. Ornamented with a delicate crunch of pearl sugar.

Our brioche burger bun is a creamy dreamy cloud of wonderfulness. Re-invent your burgers, eggs Benedict, sliders and sandwiches. A showcase for your homemade jams and jellies or artisanal honey.

An almond croissant that would make the Sultan of Swing stand still. And Pascal’s own almond cream oozing out and baking little almond cookies on the side. I love that.

Chouquettes are darling barely sweet balls of air made of pâte à choux. A sprinkle of pearl sugar on top caramelizes while baking. “Like biting into a warm breeze.” Bake from frozen while the champagne chills. Anything sparkly will do. Including you.

Interactive pastries for interactive people.