One of the first things that Corinna realized when we arrived in the US in 2004 was that there was a dearth of good bread and croissants. The bread part was easier than the croissants. Then Corinna began studying with Master Pastry Chef Delphin Gomes at Cambridge School of Culinary Arts; Delphin is extremely French and extremely picky about his croissants, made the old school Parisian way. Corinna hadn’t thought of doing croissants as a business, but made them at home for the family.

On a visit to Hawthorne Valley to see friends, she brought a basket of croissants along for breakfast (she also brought one of her monstrously killer German cheesecakes) - and the business idea was born. As we built up the commercial kitchen and prepared to start production, we started talking to owners of our local shops, coops, cafes and restaurants, about the idea, and usually we got an excited response. Whenever we brought in samples we left with an order.

Corinna’s Croissants

The line currently is plain butter; almond-filled-and-dusted; chocolate filled; and berry-ricotta bear claws; and sugar-coated. For some stores, we create organic products, but these tend to be more expensive, so for most stores we produce an all-natural butter croissant made with unbleached, un-enriched flour, local eggs, local milk and wherever possible local berries and other ingredients. We never ever use artificial color, flavor or preservatives. Our chocolate is Cacao Noel Couvertures, a French brand which tastes like it costs the world, which it does.