From the bakers
Butter Croissant
Three days of folding, one morning of baking. Laminated with French butter and nothing else worth mentioning.
$3.50
- Three-day lamination
- French butter
- Baked at 6am
About this drink
The dough is mixed on Monday, folded on Tuesday, shaped on Wednesday and baked on Thursday morning — and then the cycle starts again, so there is always a batch three days deep somewhere in the fridge.
Everything about a croissant is the butter and the patience. We use a French cultured butter with a high fat content because it stays pliable through the folds, and we let the shaped croissants prove slowly at room temperature rather than rushing them in a warm cabinet.
Made with care
We use premium beans, plant-based milks and time-honoured technique to make every drink to order, one at a time.
Ingredients
- Flour
- French butter
- Milk
- Sea salt
Nutrition information
One croissant
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total fat | 18g |
| Carbohydrates | 31g |
| Sugar | 6g |
| Protein | 7g |
Nutrition information is estimated and may vary.
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Caring for more than coffee
Sustainably sourced.
Thoughtfully served.
From compostable packaging to direct trade partnerships, we are committed to doing our part for the planet and the people behind every cup.