A truly French experience.

A traditional French croissant can take three days to make. Achieving the perfect dichotomy of soft, buttery layers and flakey goodness requires patience, resolve, a strong and steady hand, and the loving care of an attentive mother. A lesser baker may cut corners. But techniques passed down from generation to generation teach the folly of skipping even a single fold. This precision is the only way to achieve the kind of delight that separates a truly pristine pastry from the pack. The French way. And at Noisette, we wouldn’t do it any other way.