We source our butter from the region of ISIGNY-SUR-MER in Normandy, France. The marshy grazing lands in this region are what makes this butter so unique, distinct, and delicious.

We sheet out the dough and butter book, followed by a series of folds until our book has 55 layers. This ensures that our croissants will have the right texture and flakiness.

To ensure that our lamination was a success, we inspect our layers to make sure they are picture perfect!

Here we cut and shape our croissants into their final shapes.

At last, now we are ready to proof and bake!