Our Craft
It takes three days and a lifetime of practice to master the skills to make a croissant. At Home, we obsess over our craft, doing the same things over and over, improving bit by bit. Each day, our work turns out a little different; each day, we learn something new. That’s the commitment we give to you: an unwavering dedication to produce the perfect pastry.
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In the spirit of transparency of our craft to you, we source the finest ingredients from:
Australia / Mauri Baker’s Extra Strong Flour
Belgium / Corman Dairy 82% Fat
France / Isigny Sainte-Mère -
We mix our dough using single-source milk from Little Big Dairy and locally sourced Pepe Saya cultured butter.
