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Craft pastry · Murray Street, Port Moody

The atelier
of folds.

A young Port Moody bakery on Murray Street, turning butter and dough into laminated croissants, almond croissants, and hand-piped cream puffs — four days a week, Thursday through Sunday.

Almond croissants Cream puffs Viennoiserie Open Thu–Sun

See the signatures → Plan a visit

Flaky laminated croissant catching the light

How a croissant happens

It begins as a single fold.

Lamination is just butter, dough, and repetition — a block of butter wrapped in dough, then rolled and folded until the layers multiply into the hundreds. Scroll, and watch the count climb.

1Détrempe & beurrageLock a slab of cold butter inside the dough.

2Roll & foldRoll thin, fold in thirds, chill. Repeat three or four times.

3Shape & proofCut, roll, and let the layers wake up overnight.

4BakeButter steams, layers lift — and the whole thing shatters.

An illustration of the lamination process — decorative, not to scale.

What Elmo is known for

Three things worth the trip.

A short, deliberate counter — the kind of bakery that would rather make a handful of things very well than fill a case with everything.

Almond croissants topped with slivered almonds

Signature

The almond croissant

Twice-baked — split, soaked, filled with frangipane, dusted, and back into the oven. The reason people make the trip.

Cream puffs dusted with powdered sugar

Hand-piped

The cream puff

Choux baked to a crisp shell, then piped to order with a soft, barely-sweet cream. Light enough to have two.

Plain laminated croissant, flaky

The classic

The plain croissant

The one that proves the lamination — all butter, all layers, nothing to hide behind. Best within the hour.

“A laminated bakery keeps its own calendar. Ours happens to have four days in it.” The Elmo counter · Murray Street

Down the glass

The morning case.

A few frames from the counter. Photographs are stock placeholders — the bakery would supply its own.

Croissants lined in a display case — Croissants, lined up

Cream puff split open showing filling — Choux, opened

Tray of almond croissants — Almond tray

Rolled raw croissant dough — Before the oven

Cream puffs dusted with sugar — Cream puffs

Stack of golden croissants — Warm from the rack

Owner to supply — a real shot of the Murray Street counter, daylight. Swap your own photo.

Find it

On Murray Street, four days a week.

Elmo Baking Co.

Where: Murray Street, Port Moody, BC · Brewers Row
Open: Thursday – Sunday · hours owner to confirm
Known for: Almond croissants · hand-piped cream puffs
Phone: Call the bakery · owner to confirm number