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Pastries Danish Croissant Cruffin - L'Anse.jpeg


Our version of classic French Viennoiserie (croissants) takes three days to make.

The three days necessary for the process offers the proper time for the dough to develop, relax and build a rich complexity in taste and texture.

And in comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest outside, most aerated crumb and have the most subtle yet complex buttery taste.

We change our range daily so check our counter display to see what freshly created pastries are available for you.

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