The croissant grew up: why it belongs at lunch

A croissant is not bread with better marketing. Laminated pastry — layer upon layer of butter and dough, folded and rested and folded again — is one of the most technically demanding things a kitchen can produce. Ours is made in-house, in small batches, because the layers only behave when they're handled patiently.

Which raises a question we kept asking ourselves: why is something this good only eaten before 10 a.m.?

The case for the croissant sandwich

A croissant's structure is exactly what a sandwich needs: a crisp exterior that holds, and a soft, buttery interior that absorbs flavour without collapsing. Fill it with smoked salmon and cream cheese and the richness has somewhere to go. Fill it with chicken pesto and the herbs cut straight through the butter. The pastry doesn't compete with the filling — it frames it.

That's the thinking behind our croissant sandwich range. Not a gimmick, just a very good piece of pastry finally being taken seriously at lunchtime.

Best enjoyed warm, delivered fast

Lamination has one enemy: time. A croissant sandwich is at its peak in the first hour after assembly, which is exactly why our delivery radius is tight and our riders are quick. When it arrives, eat it soon — the layers deserve it.