Slow-fermented sourdough, buttery croissants and cinnamon rolls, baked in-house before sunrise since 2004.
A short menu, done properly. Everything is made here, by hand, the same day.
48-hour ferment, crackling crust.
French butter, 27 layers.
Cardamom sugar, soft centre.
Two bars of dark chocolate.
Marco Rossi opened the bakery with one oven and his grandmother's sourdough starter. It's still the same starter, and still the same street corner.
We bake in small batches, so when it's gone, it's gone. Order ahead and we'll keep yours warm.
4.9 out of 5 from 312 Google reviews.
"The sourdough is the best in the district. We come every Saturday."
Anna K. · Google review"Croissants as good as in Paris, and the staff remember your order."
Péter B. · Google review"Ordering ahead is a lifesaver on the way to work. Always warm."
Dóra M. · Google review