Open honeycomb
Every cell is a pocket of steam that pushed two layers apart in the oven.
Croissant Pro
Our most layered croissant ever.
The all-butter croissant from LAMINA bakery, laminated by hand and baked every morning. From £4.20.
81 layers.
Rolled, folded and turned four times, until butter and dough stack into eighty-one layers.
27 sheets.
Twenty-seven sheets of cultured French butter, each thinner than a page of this sentence.
Scroll to turn it
Scroll back up to un-crunch it.
- Layers
- 81
- Butter sheets
- 27
- Turns
- 4
- Cold proof
- 72 h
- Butterfat
- 82%
- Crust
- 1.8 mm
See through it.
Move across the croissant to look inside. X-ray shows the layers; thermal shows where the heat still sits, three minutes out of the oven.
— Hover the croissant
Turn it over.
Drag to spin it, or use the arrow keys. Every angle is a real frame of the same croissant you just scrolled past.
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The lineup.
Four pastries, one lamination. Pick the one that fits your morning.
-
Croissant Pro
£4.20
-
Pain au Chocolat Max
£4.60
-
Kouign-Amann Ultra
£4.90
-
Almond Croissant Plus
£5.10
| Spec | Croissant Pro | Pain au Chocolat Max | Kouign-Amann Ultra | Almond Croissant Plus |
|---|---|---|---|---|
| Layers | 81 | 81 | 49 | 81 |
| Butter | 27 sheets | 27 sheets | Salted, with sugar | 27 sheets |
| Filling | None | Two batons of 70% chocolate | Caramelised crust | Almond frangipane |
| Weight | 78 g | 92 g | 105 g | 118 g |
| Bake | 18 min | 19 min | 24 min | Baked twice |
| Best with | Nothing at all | A flat white | Black coffee | An afternoon off |
Order ahead.
Reserve from the next batch and collect it warm. Pay at the counter.
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until the next batch comes out of the oven.