All Products

Crisp crust, open crumb. Baked fresh every morning.

Olive oil, flaky sea salt, fresh rosemary. Thick, pillowy, crisp-bottomed.

72-hour fermented sourdough with a deep, tangy crumb and crackling crust.

Rich ganache in a crisp shortcrust shell. Single origin 72% cacao.

Moist sponge with sharp lemon glaze. Light, bright, and addictive.

Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Twice-baked, crunchy, perfect with espresso.

Crisp shell, chewy center, filled with pistachio buttercream.

Tangy raspberry ganache sandwiched between delicate almond shells.

Flaky, golden, hand-laminated with French butter. The classic done right.

Soft, swirled dough with brown sugar and cinnamon, topped with cream cheese glaze.

Dark chocolate batons wrapped in buttery laminated dough.