30 Aug 2026 · 3 min read
Why we bake once a week
Pre-orders keep things fresh and stop waste.
A croissant takes three days from mixing to the oven. Knowing numbers in advance lets us prepare exactly enough.
Thursday: orders close
We count and order butter and flour.
Friday: mix and laminate
The dough rests overnight in the fridge.
Saturday: baking from 5 am
The first batch is ready for the 9 am slot.
Want to taste it yourself? See this week's menu.
See this week's menu
