Fournee Bakery Croissant au Beurre

A butter croissant made with cultured Strauss Creamery butter and flour from Central Milling. The lamination is done by hand over two days; the exterior is deep brown and audibly shattery; the interior is layered and buttery. Fournee's croissant is consistently cited as the best in the East Bay and competes with anything in San Francisco. Available from 07:00 Tuesday through Sunday until sold out.

Where to eat fournee bakery croissant au beurre

Fournee Bakery Croissant au Beurre in Berkeley

Featured by TableJourney as a signature dish of Berkeley. See the Berkeley signature dishes guide for the canonical version.

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