Day 101
Butter
It begins with butter — rich, cold, unmistakably French.
French croissanterie · Baku
The finest Frenchcroissanterie in Baku.
Handmade every morning from a three-day recipe. Butter, patience, and a little bit of France — in the heart of White City.
The Croissant Journey
Not a product. A process.
Every croissant begins three days before you taste it. Scroll slowly, and live each step — from cold butter to the first warm bite.
Day 102
Milk
Fresh milk, poured slow, softening the dough.
Day 103
Flour
Fine flour, dusted like early morning light.
Day 204
Laminating
Folded again and again — twenty-seven layers of patience.
Day 305
Baking
Into the oven, where butter finally meets fire.
Day 306
The Croissant
Golden, flaky, impossibly light — and still warm.
And then, the reward
Taste the result.
Three days of craft, ready in seconds. Warm croissants, slow coffee and quiet mornings — every day from 8am.
Signatures
A few worth waking up for.
Sadə Kruasan
6 ₼
Badamlı Kruasan
7.5 ₼(badamlı krem ilə)
Püstəli Kruasan
9 ₼(püstəli krem ilə)
Ferrero Rocher Kruasan
9.5 ₼(nutellalı içlik və Rocher qlazuru ilə)
01
Three-day recipe
Slow-fermented dough, laminated by hand and rested for three days before it ever sees the oven.
02
French butter
Rich, high-fat butter folded into hundreds of paper-thin layers for that unmistakable shatter.
03
Baked every morning
Nothing sits overnight. Every croissant is baked fresh, so it reaches you still warm.