The Collection

Hand-laminated with imported French butter for shattering, delicate layers.

70% single-origin dark chocolate mousse with a hazelnut praline core.

Natural levain, 48-hour fermentation with a deeply caramelized crust.

Light raspberry chiffon with silky French buttercream.

Laminated dough with single-origin dark chocolate batons.

Stone-milled dark rye with a 100-year-old rye starter.

Classic croissant filled with pistachio crème and rose petals.

Small-batch, slow-churned cultured butter.

Foraged berries, slow-cooked with minimal sugar.

Hand-forged carbon steel with walnut handle.

Three-tier dark chocolate with Belgian ganache and gold leaf.

Choux pastry with Madagascar vanilla custard and chocolate glaze.