The classic French breakfast delicacy. Enjoy it with honey, jam, dunked in your hot cafe au lait, or on its own. Our croissant is made with beurre d'Isigny butter and artisan flour.

My absolute favorite. I was raised on "chocolatine" and I want to share my love. We made it big "chubby" and we use the best dark chocolate there is.

My big brother's pick. I thought he was crazy until I revisited these classic French pastries and absolutely loved them. All you have to do is find the perfect balance of moisture and flakiness and let the rains soak in good rum.

A variation on the plain croissant for those who are even hungrier.

A specialty from Bretagne, my second region of origin. The kouignamen is a dense, ultra buttery, caramelized pastry.

450 grams of old fashion white sourdough.

A 500gr sourdough which combine Rye and White flour, with2 types of Levain, healthy and flavorful. Its slow maturation ensure a long shelf life.

Ours is a tradition baguette, zero additives just flower water salt and Levain. The baguettes is good for 8 to 10 hours and again the day after toasted.

Same baguette but shaped so that you only have bread extremities. For those of us who like crunchy.