Small Paris bakery making croissants and viennoiseries on site over a three-day process, with PDO butter and fermented chocolate. Filled and double-baked croissants such as pistachio, almond and hazelnut sit beside plain ones, and staff explain each pastry at the counter.
Highlights
- Pistachio cream croissant
- Double-baked almond croissant
- Kouign-amann
Good to know
- Popular items sell out by afternoon
- Few seats inside, small terrace outside
- Croissants cost more than nearby bakeries
