Croissants laminated by hand, morning buns pulled hot, sourdough from a ten-year starter — a small batch every morning until the case is empty. Reserve tomorrow tonight.
butter croissant
morning bun
kouign-amann
country sourdoughEverything is baked in one small morning batch. When the number hits zero, that is it until tomorrow — so we put the case online and let it count down in real time.
This case is live. A baker taps a number down from a phone as trays empty — the same little control panel every White Apron owner gets.
Three days of folding French butter into 27 crisp, shattering layers.
Croissant dough rolled in cinnamon sugar and orange zest, pulled hot.
A ten-year starter, 24-hour cold proof, blistered crust, open crumb.
Pick what you want, choose a pickup window, and it will be bagged with your name on it before the doors open.
We could bake more. We could freeze and re-bake and never run dry. We do not. Every croissant is folded by hand over three days and pulled once, in the morning, in a batch small enough that every one goes out warm. If it is gone by ten, it means you had it fresh — and there is always tomorrow to reserve.
Order direct and skip the app fees — more goes to the bakers.
711 Carson Ave, Las Vegas · counter + window seats · reservations for the bake, walk-ins for coffee
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From the counter
tag @butterandcrown · flaky shots welcome