
Croissant au Beurre
Honeycomb crumb, shattering shell, slow-fermented overnight.
Boulangerie · Patisserie · Steveston Village
A French bakery in the heart of Steveston — laminated by hand, baked through the morning, and best while still warm.

Honeycomb crumb, shattering shell, slow-fermented overnight.
Two bars of couverture folded into laminated dough.

Crème pâtissière and whatever the season is giving.

Smooth-footed shells, ganache that changes by the week.

Crisp, blistered, and gone by lunch most days.
Glossy glaze, piped to order, vanilla and chocolate.

Every viennoiserie starts the day before. Cold butter, folded into dough again and again, rested between every turn — the only way to earn those hundred buttery layers.
It is the kind of baking that rewards a small neighbourhood shop and a steady morning queue. Steveston, this one's for you.
Loved by the village — 4.6★ across 203 reviews.