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HANDCRAFTED PASTRIES

Our croissant dough takes three days to reach flaky perfection. On Day 1, we mix flour, water, milk, yeast, sugar, salt, and butter into a smooth dough, then let it rest overnight to develop flavor.

ART OF LAMINATING

DOUGH-BUTTER DOUGH

Day 2 is all about lamination rolling and folding a butter block into the dough to create delicate layers, chilling between folds to keep everything crisp.

THOSE FLAKY LAYERS...

Finally, on Day 3, we roll, cut, and shape the dough, letting it proof until beautifully puffy before baking to golden, buttery perfection. Good things take time, and trust us these layers are worth the wait.

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Pastries by Muddy Goose

Step into our early 1900s cozy space, where the pastries are flaky, the coffee is bold, and the vibes are downright delightful. It’s the perfect spot to escape, indulge, and maybe even forget what century you’re in.

MICRO BAKERY