Pâtisserie Rotha

Butter Croissant

Deeply laminated with a crackling exterior and airy, honeycomb interior — the technical benchmark for the entire Bay Area patisserie scene

Almond Croissant

Twice-baked with a frangipane filling and toasted almond crust that adds rich nuttiness without overwhelming the lamination

Pain au Chocolat

Same impeccable laminated dough as the croissant wrapped around dark chocolate batons that melt into the layers on the first bite

Fruit Tart

Buttery pâte sucrée shell with smooth pastry cream and precisely arranged seasonal fruit — a showcase of classic French patisserie technique

Kouign-Amann

Caramelized, salt-kissed Breton pastry with a brittle sugar crust and tender laminated interior — a richer, more indulgent alternative to the croissant