Cph
I don’t fuck w the one where they stuff the sausage into the bun get this one
I believe they use a 2 fold technique for the croissants, very solid
Their pistachio cream cornetto is fkn cracked
Our friend Kaoli was working here so we spent the morning watching their process of making bread and pastries from 5am. So much care and focus goes into the whole system with a 3 day cycle of mixing, shaping and baking
