Fournée Bakery

Butter Croissant

Classically laminated with audible crunch on the exterior and a honeycomb interior that stays moist — the benchmark item at Fournée

Morning Bun

Orange-scented, sugar-dusted spiral with flaky laminated layers — popular enough to sell out by mid-morning on weekends

Almond Croissant

Twice-baked with frangipane filling and sliced almond topping — richer and more indulgent than the plain, with a slightly crunchy crust

Country Sourdough Loaf

Open crumb, thick crust, and enough tang to justify the artisan label — buy one to take home, not to eat in-shop

Kouign-Amann

Caramelized Breton butter cake with a lacquered, slightly bitter sugar crust — when available, this is the most technically impressive item on the counter