Albatross Croissant

Albatross

It’s a three-day process to make the Albatross version of a French staple.

Day one: mix
Day two: laminate and shape
And on the third and final day: bake!

The dough is a blend of local and Italian wheat and spelt, leavened with yeast and sourdough. The butter we use is really good local stuff, from Gläserne Mölkerei, for the flakiest melty croissants.

This is a pre-order for weekend collection only! ☕️ ✨

Select pick up during checkout 💁‍♀️

...for delivery order via our partners KolyMa2 here 🍳 🚛



More takeout options



🍳 WEEKEND BRUNCH TAKEOUT & DELIVERY 🚛