A croissant here starts two days before you eat it. The dough is layered with butter, folded, rested, and folded again until it holds dozens of thin sheets, then shaped and left to proof overnight. Baked hot, those layers puff and set into the shatter and pull a croissant is supposed to have.
The case fills through the morning: plain and almond croissants, cinnamon rolls, scones, muffins, and a danish that follows whatever fruit is in season. Favorites sell through early on weekends, so come before mid-morning, or call ahead and we will box some up for you.
What we serve
- croissants
- cinnamon rolls
- fresh pastries
- Almond and chocolate croissants
- Scones and muffins
- Seasonal fruit danish
Croissants & pastry
Call Morningbird Bakehouse or set up a time — we'll take it from there.