Our signature bake
Anatomy of a butter croissant
The one people queue for at seven. Four things go into it, and none of them can be hurried.
Flour
Stoneground wheat, milled eighteen miles away
Butter
Cultured butter, a third of the dough’s weight
The fold
Three turns and a night’s rest make 27 layers
The bake
Eighteen minutes, hot, then glazed while warm
£2.80 each