Vienoiserie is the name given to a category of baking that includes croissants, milk-bread doughs, and brioche (but not biscuits or sablés, for instance, which are in the category patisserie). Many of these creations, such as the croissant, achieve their delicacy and lightness from a process called lamination: a dough is wrapped around a piece of butter and rolled out, folded and rolled out several times, a process that creates many hundreds of layers of butter between hundreds of layers of dough which puff when baked, resulting in of some of the most special items a bakery can produce.

Croissants The croissant's beautiful simplicity belies its long history and the meticulous process that brings it to life. Hours are spent carefully laminating hundreds of layers of dough. What emerges from the oven has a flaky exterior, a light and airy interior and is permeated by a rich buttery flavor.

Pain au Raisin Croissant dough is combined with vanilla pastry cream, sugar, spices, and plump golden and dark Californian raisins scented with Meyer's rum. We twist the dough into a figure eight and as it comes out of the oven, then we brush the top with golden honey.