What Makes A Perfect Croissant? (Hint: It’s All About The Layers)

A perfect croissant isn’t just baked—it’s engineered. At BRĒD, our croissants go through a meticulous lamination process that creates those signature flaky layers you can actually see and taste.

We start with premium French butter (never margarine) and fold the dough over 27 times. Each fold creates layers upon layers of buttery goodness. The process takes three days from start to finish. The result? A croissant with a crispy, golden exterior that shatters at first bite, revealing a tender, airy interior with visible honeycomb layers.

Our bakers arrive at 4 AM to ensure your croissant comes out of the oven at peak perfection. Is it extra work? Absolutely. Is it worth it? One bite will tell you everything.

Pro tip: Croissants are best enjoyed within hours of baking. Visit us in the morning for the ultimate experience.