Bonjour, I'm Raphaël

Every summer growing up, I visited my grandmother in Cluny, France, where I watched her fold croissant dough on her kitchen table. She never rushed it. Neither do I.

I bake out of my home kitchen here in Mountain View, CA where I grew up. Small batches, once or twice a week, using the same techniques I learned from her and later refined through years of practice. Laminated doughs, rested overnight, baked fresh the morning of each pickup.

No preservatives. No shortcuts. Just butter, flour, time, and a lot of care.