The kitchen focuses on classical French techniques: croissants and danishes built from butter-layered dough, proofed and baked to order. The counter draws from both the established European bakery tradition on this stretch of the avenue and the broader city demand for non-industrialized pastry, filling a specific gap for laminated work done in-house rather than shipped frozen. Croissants emerge from the oven with crisp, shattering exterior and distinct tery layers, the signature that defines the operation's standard. · No website yet.