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showcasing Grands Moulins de Paris flour and Isigny St Mire butter imported both from France

shaved prosciutto, fig preserves, cream cheese mousseline on our 72 hour butter croissant flat

double stuffed with French dark chocolate

our almond cream is made with toasted almond, brown butter, almond essence and a touch of dark rum

a favorite of our regulars! never leave without one, you'll know why when you try one!

a local fav, featuring our crunchy and rich Dubai pistachio filling

cubes of our buttery croissant tossed in cinnamon and dipped in our cinnamon milk glaze

our 72 hour butter croissant dough bake in a round, filled with salted black sesame cream and strawberry jam, all topped with a drizzle of berry chocolate

croissant cube filled with coconut sago pudding and mango passion fruit cremeux, topped with a mango coconut 'egg'

fresh egg, applewood smoked bacon and white cheddar cheese baked in our croissant danish topped with fresh chives

rasberries and cream cheese in our 72 hour cross laminated croissant

garlic herb cheese, tomato and roasted eggplant, topped with za'atar spice in our 72 hour butter croissant danish

cardamom studded brioche feuilittee rolled with our cinnamon smear and tossed in cardamom sugar and topped with orange zest

dark, milk and white chocolates are used in the composition of this beignet donut

vanilla bean cream filled and dipped in a golden caramel

brioche feuillete filled with chocolate hazelnut cream and dipped in chocolate

sweet roll with cinnamon & brown sugar topped with cream cheese mousseline

buttery brioche filled with vanilla cream and orange blossom essence, topped with Belgian pearl sugar

Ezzo's pepperoni (Columbus-OH), house made hot honey, chives

made with our 100+ year old levain (Sourdough Starter if you didn't know what that word is!)

our poolish based focaccia is made with herbes de provence, extra virgin olive oil and topped with a generous amount of flake sea salt and more EVOO and chives

featuring our own Dough Head blend!