— ingredient list.
— butter.
At three fold, we use authentic French butter, Isigny Ste Mere, from Normandy because exceptional pastries begin with exceptional ingredients. Renowned for its rich flavor, higher butterfat content, & naturally cultured depth, Normandy butter creates the flaky layers, tender crumb, & deep caramelized finish that define true French viennoiserie. Produced under some of the strictest dairy standards in the world, French butter is made from milk sourced from grass-fed cows in a region celebrated for its terroir a& centuries-old butter-making tradition. The result is a cleaner, more complex flavor & superior lamination performance, giving our croissants, cruffins, and viennoiseries the texture, richness, and quality that simply can’t be replicated.
— flour.
Moul-Bie Red Oat Flour (Gruau Rouge Type 45) is crafted by Grand Moulins de Paris, a miller with over a century of expertise in sustainable milling practices. The flour is produced using energy-efficient methods that minimize waste & support eco-friendly farming, ensuring high-quality grains while reducing environmental impact. At three fold, we use Gruau Rouge flour to produce the flavor, texture, & quality that define true artisan French viennoiserie. Gruau Rouge is milled from softer wheat with a lower protein content, creating a more delicate crumb, lighter texture, & superior lamination. It is also produced under stricter agricultural & milling standards, with tighter regulations on additives & processing, resulting in a cleaner, more consistent flour that performs better during fermentation & develops deeper flavor. Using imported French flour is one of the ways we stay committed to authenticity, craftsmanship, and delivering the best croissants in Oak Park.