Laminated over three days. European butter, folded to twenty-seven layers, proofed slow and cold so the honeycomb opens all the way to the tip.
La Fleur
Bakery · Houston, Texas
A very small bakery in a Houston kitchen. Croissants laminated by hand, sourdough proofed overnight, everything baked the morning you collect it.
Pl. I
The folio
What comes out of the oven
A short list, baked properly. Nothing sits overnight — every order is mixed, shaped and baked for the day you pick it up.
Twenty-four hour ferment. A single starter kept since the kitchen opened. Blistered crust, open crumb, mild rather than sharp.
Browned, then rested two days. The rest is what does it — the dough hydrates, the edges go toffee, the middle stays soft.
Same dough as the croissant. Two batons of dark chocolate, folded in and baked until the ends caramelise against the tray.
Yesterday's croissant, made better. Split, soaked in rum syrup, filled with frangipane and baked a second time under sliced almonds.
Batter rested 48 hours. Beeswaxed copper moulds, vanilla and rum, baked dark. Lacquered shell, custard centre. Best within a few hours.
How it works
Order, then collect
There is one baker and one oven, so the week runs on a rhythm.
By Wednesday
Send your order
Fill in the order form with what you want and which day suits you. You'll get a confirmation with the total and the pickup address.
Thursday night
The dough starts
Levain is fed, croissant dough is laminated and put to rest cold. Nothing is made before it's spoken for.
Friday & Saturday
Collect, still warm
Pickup runs 9am to 1pm in Houston. Pay when you collect — cash, Venmo or Zelle.
The name
Why a peony in a bottle
A peony opens slowly and takes its time, which is roughly how everything here is made. The little amber bottle is the one on the kitchen windowsill — the flower goes in it every week, and the baking happens around it.
Orders close Wednesday, 6pm
Small batches. When a bake is spoken for, it's gone until next week.
Pl. V