Plain Croissant

The dough is laminated the same way as our almond croissant — folded and rested over two days until the butter and dough form dozens of thin alternating layers. These are shaped, proofed overnight, and baked the following morning without any filling.

What you’re tasting is the dough and the butter and not much else. The exterior shatters on the first bite. The inside pulls apart in soft, slightly chewy layers with a faint sweetness.
We egg-wash the croissants before baking for the deep brown color. They’re best eaten the morning they’re baked, while the layers still have their crispness.