We take great pride in our croissants, made entirely in-house from the finest raw materials. Our croissants take three days to make. Our aim is to produce a croissant that has a crisp texture on the outside, while it is flaky and layered in the soft, buttery interior. The outside has multiple colors, dark brown to golden, and shines in the light. We like a definite contrast in texture, unlike the uniform croissants you may find elsewhere. Ours leave a long, lingering, complex aftertaste that always reminds me of morning walks along the Seine in Paris, perhaps across the Pont des Arts, or maybe in the Jardin du Luxembourg. I always ask people to pay attention to how it tastes when they are eating it, and to pay attention to the way it tastes for several minutes after as it stays with you in a very pleasant way. Every morning we have warm croissants out of the oven, regular and chocolate croissants, pain au chocolat. Sometimes we do pear croissants too.