Pastries

Lamination happens in a cooled room before dawn. Butter blocks are beaten to pliable sheets, folded three times, rested, and cut into shapes that proof on parchment until the oven calls. We use cultured butter and avoid artificial flavorings; if a croissant tastes of cream, that is the dairy speaking.

Classic croissant — plain or almond on Saturdays. Sold from seven-thirty until gone.

Pain au chocolat — two bars of dark chocolate, not chips. Child-size and standard.

Cardamom knot — Nordic-spiced roll with pearl sugar. Tue–Thu.

Seasonal galette — fruit changes monthly; ask at counter or email for wedding tasting trays.

Celebration cakes and pastry platters require consultation through our letter form. Minimum one week lead for decorated tiers.

Laminated dough rests overnight so butter layers stay distinct. Morning pastry trays rotate: some days lean toward fruit, others toward chocolate or cheese. Tell us about nut allergies when ordering so staff can guide you toward safer trays without claiming medical guarantees.

Corporate boxes and small gathering platters need twenty-four hours notice when possible. We pack pastries to travel Cedar Lane heat with care, though same-day freshness still tastes best within a few hours of leaving the oven.