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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

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

duo butter croissant filled with vanilla diplomat cream, berry jam, whipped white chocolate cream and fresh berries

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

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

classic pound cake with lemon essence, topped with whipped white chocolate and lemon oil

buttery orange blossom brioche topped with fangipan and sliced almonds

traditional swedish cinnamon bun with cardamom, cinnamon and 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!

jasmine green tea with mint and sweetened with honey

made with coconut water and topped with coconut chantilly cream