Our story
The bread starts the afternoon before
Aysia started with one oven, a borrowed mixer, and a lot of early mornings. Now it's a small team, but the bread still starts the afternoon before.
What we care about
Slow on purpose
Long ferments and cold proofs take time, and they're why the bread tastes like this.
Baked every morning
Nothing from yesterday goes on today's shelf, except almond croissants, which are better that way.
A neighborhood counter
We know a lot of names and a lot of usual orders. Come in and become one of them.
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After hours
How a croissant gets made
It takes two days and starts the afternoon before you eat it.
Mix Day 1 · 4 pm
Flour, water, a little salt, and a starter we've fed every day. Mixed slowly so the dough stays cool.
Proof Overnight
The dough rests in the cold for up to 36 hours. Time does the work and builds the flavor.
Shape Day 2 · 4 am
Laminated with butter, rolled, cut into triangles, and shaped by hand, one at a time.
Bake 5:30 am
Into a hot oven until every layer puffs and the crust turns deep gold.
Serve 7:00 am
Still warm when the doors open. When today's batch is gone, it's gone.
Behind the counter
The team
Aysia
Head baker & founder
Shapes every croissant on Saturdays.
Marisol
Pastry
In charge of the knots and the jam.
Dev
Bread
Feeds the starter. Talks to it, too.
Team names are sample content. Photo slots hold real portraits in client builds.