Learn about our bakery
We opened as a small neighbourhood bakery focused on traditional methods.
Our story
Our baking approach
We use long fermentation for sourdough, hand‑laminate croissants, and select fruit at peak ripeness.
Long fermentation
Sourdough rests 18 hours for depth.
Hand lamination
Croissant dough folded 27 times.
Seasonal fruit
Tarts feature fruit from local markets.