Handmade. Long-fermented. Butter-only.
Crisp on the outside, delicately flaky inside, with a deep, buttery aroma that unfolds layer by layer—this is what a croissant is meant to be.
At Art Bakery, our croissants are made entirely in-house, from scratch, every single day. We use high-quality hard wheat flour that can handle slow, natural fermentation. We enrich the dough with real butter and natural honey, and we laminate it with butter only—never margarine, never substitutes.
Every step matters to us:
mixing → resting → laminating → shaping → fermenting → baking.
Nothing is rushed. Nothing is frozen. Nothing is outsourced.
The result is a croissant with real character: light yet satisfying, aromatic without heaviness, and naturally easier to digest thanks to time and fermentation.
(and why most others aren’t)
Most people don’t realize that today’s croissant market is dominated by a few large food corporations. Around 99% of croissants found in cafés and store shelves are industrial products.
They are typically made with:
the cheapest flour, reinforced with chemical additives
no real fermentation, only chemical rising agents
margarine instead of butter, often based on palm oil
These products may look like croissants, but nutritionally, structurally, and gastronomically, they have very little in common with the original artisan method. Forced dough rise and additives don’t just affect flavor—they also have a significant impact on digestion.
What we do at Art Bakery follows the traditional craft that croissants were born from. This method is slower, more demanding, and more expensive—but it’s the only way to create a croissant that is honest, flavorful, and respectful to your body.
By choosing our croissants, you’re not just buying a pastry.
You’re tasting a craft that is disappearing.
You may be among the last generations who can still experience croissants made this way.
This is not an industrial product.
This is a real croissant.
Made the artisan way. 🥐
Handmade. Long-fermented. Butter-only.
Crisp on the outside, delicately flaky inside, with a deep, buttery aroma that unfolds layer by layer—this is what a croissant is meant to be.
At Art Bakery, our croissants are made entirely in-house, from scratch, every single day. We use high-quality hard wheat flour that can handle slow, natural fermentation. We enrich the dough with real butter and natural honey, and we laminate it with butter only—never margarine, never substitutes.
Every step matters to us:
mixing → resting → laminating → shaping → fermenting → baking.
Nothing is rushed. Nothing is frozen. Nothing is outsourced.
The result is a croissant with real character: light yet satisfying, aromatic without heaviness, and naturally easier to digest thanks to time and fermentation.
(and why most others aren’t)
Most people don’t realize that today’s croissant market is dominated by a few large food corporations. Around 99% of croissants found in cafés and store shelves are industrial products.
They are typically made with:
the cheapest flour, reinforced with chemical additives
no real fermentation, only chemical rising agents
margarine instead of butter, often based on palm oil
These products may look like croissants, but nutritionally, structurally, and gastronomically, they have very little in common with the original artisan method. Forced dough rise and additives don’t just affect flavor—they also have a significant impact on digestion.
What we do at Art Bakery follows the traditional craft that croissants were born from. This method is slower, more demanding, and more expensive—but it’s the only way to create a croissant that is honest, flavorful, and respectful to your body.
By choosing our croissants, you’re not just buying a pastry.
You’re tasting a craft that is disappearing.
You may be among the last generations who can still experience croissants made this way.
This is not an industrial product.
This is a real croissant.
Made the artisan way. 🥐
