Butter croissant $4.25
Three days of folding, 81 flaky layers and a whole lot of French butter.
Small-batch bakery · Rockwall, TX
Rockwall is still asleep.
It’s 4 AM. The square is quiet, the ovens are warming up, and one kitchen light is already on. Scroll to see how your morning croissant is made.
Step one · Fold
Fold. Turn. Fold again.
Cold French butter gets folded into our dough over three days, until one slab becomes
3buttery layers
Step two · Shape
Rolled by hand.
Every croissant is cut into a long triangle and rolled one at a time. No machines. No shortcuts. Just a lot of practice.
Step three · Bake
Into the oven.
Twenty minutes later the whole block smells like caramelized butter, and the tops turn a deep, crackly gold.
75°Fand climbing
Good morning
Warm, golden & open.
The first tray goes out the door at 7. Come early, or order ahead and we’ll set yours aside.
Open Tuesday to Sunday · 7 AM to 2 PM
