OPENING FRIDAY, AUGUST 10, 2018

We are excited to announce that earlier today we received our certificate of occupancy. This means that while the construction phase has ended, our real work--making great pastries, baked goods, and beverages--has only just begun. We are very busy getting ready to open our doors to you at 7 am on Friday, August 10, 2018.

Our pastry chefs have been busy testing recipes. In particular, Karen, one of our sous pastry chefs, has been making test batches of various kinds of pastries that use laminated dough.

 From left to right, spinach-feta, chocolate, butter, and vanilla-rhubarb croissant.

From left to right, spinach-feta, chocolate, butter, and vanilla-rhubarb croissant.

Today, Karen made several different kinds of croissants, including the spinach-feta, chocolate, butter, and vanilla-rhubarb in the photo. 

Over the weekend, Karen also made Kouign Amann, a specialty of Britanny. It's lovely and flaky and buttery and sugary.

 A test batch of Kouign Amann.

A test batch of Kouign Amann.

Joel Wachs