Cloud Croissant
Laminated with actual stratus. Rains powdered sugar indoors, gently, on whoever deserves it most.
4.50 — umbrella includedA bakery of impossible pastries. Everything here is hand-molded, twice-proofed, and only loosely obedient to physics.
Warm since this morning
Interactive Proofing
Knead the shop dough
This is Barmley, our starter. He's been alive since before the shop. Poke him — he squishes away, sulks briefly, and springs back. He always springs back.
Go on. Poke him.
Our Oven
A short history of Hilda
Every impossible pastry comes out of one impossible oven. Her name is Hilda, she runs at 180°C or 180°K depending on her mood, and this is her story.
The Finding
We found her in a collapsed observatory
Half telescope, half bread oven, entirely opinionated. The astronomers swore she'd been baking the constellations. We towed her home on a Tuesday that lasted nine days.
First Impossibility
The croissant that brought its own weather
Batch one came out raining. We panicked, then charged extra. Batch two came out snowing and won a small regional award for atmosphere.
The Inspection
We passed and failed the health inspection
The inspector opened the éclair box and became part of the paperwork. Officially we hold both a perfect score and a closure notice. We frame them side by side.
Today
Six impossibilities daily, warm at seven
Hilda preheats herself now. We just knead, fold, and apologize to the laws of thermodynamics. Come early — the queue occasionally loops.
When To Find Us
Opening hours
The Sign Says
- Mon – Thu7:00 until the dough says so
- Friday7:00 – 19:00 (linear time)
- Saturday8:00 – 8:01, dilated to feel like all day
- Sundayyesterday
Holidays: open in at least one universe. Check the box.