Butter, flour & a little bloom.
A neighbourhood bakehouse where the croissants take three days, the coffee is roasted down the road, and there is always a seat by the window.
The menu, at a glance.
Hover a picture to open it up, then tap through to order.
Build your drink.
Hot or iced, your milk, your shots, your syrup. Watch your cup change, then add it to your order.
Fill a pastry box.
Choose a box of six or twelve and tap pastries to fill it. A full box earns a little off.
Tap a pastry in the box to take it out.
Baked this week.
Four steps to breakfast.
Choose
Build a drink, fill a box or pick from the menu.
Order
Send it ahead and pay online, or pay at the counter.
We bake
Everything is made that morning. Nothing sits overnight.
Pick up
Your name is on the bag. Skip the line and say hello.
“Good butter, good flour, and enough time. That is the whole secret.”
June Abernathy trained as a pastry chef, then spent two years learning to laminate dough properly before she would sell a single croissant. Butter & Bloom opened with one oven and a line out the door.
She still shapes every croissant by hand, and she still eats the first one out of the oven.
Hours & location
27 Juniper Lane. The corner with the yellow door. Street parking, bike racks out front, dogs welcome on the patio.