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Our Story

    We began selling our homemade croissants at farmers markets in 2019 and the demand exploded. Our idea began when breakfast sandwiches were our most requested item. During quarantine in 2020, we designed our food truck and it was ready to hit the road in November, after an eight month wait. As the world started to open back up after Covid-19, we opened our window and were able to serve our Flakey Friends once again!

    Quickly growing out of the truck, we found ourselves needing more hands and moved into our first brick and mortar late 2021. Location number two opens summer of 2024, with plans to move into a larger production kitchen late 2024/2025. 

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Authentic French Technique

    We utilize French technique when making our croissants, which takes three days to execute. To produce the buttery flakey layers, it requires patience and skills that our Head Pastry Chef Wendy Schay has mastered.

    We use European style butter containing 83% butter fat, which adds the delectable salty sweet to all of our baked goods. We strive to use many fresh ingredients that are local to Central Arkansas, from a variety of local farms and businesses. Everything from the peanut butter and jam to the croissants are made from scratch.

    Wendy Schay is a ACF Certified Executive Pastry Chef and has been competing in baking and pastry competitions since 2014 and has been awarded Gold Medals for SkillsUSA Arkansas Commercial Baking 2014 & 2015, a Silver Medal for SkillsUSA Nationals Commercial Baking 2014, Pastry Chef of the Year 2016, and Bronze Medal for ACF Pastry Chef of the Year 2017. She started teaching at Pulaski Technical Collage in 2015 and earned the Barbara Peters Award for Teaching Excellence 2016-17, and the ProStart National Restaurant Association Teacher of the Year 2020.

    Jill McDonald is an ACF Certified Executive Chef and has gained experience over the last 25 years in many local and corporate restaurants, and worked as the Director of Catering at UAPTC, worked as an educator at Pulaski Technical Collage, owned and operated 'It's About the Food' catering company and co-coached, along side Wendy, the UAPTC State High School ProStart Culinary Team 2020 which was awarded a Gold Medal.

    Together they are unstoppable with the savory pastry combination. Born and raised in Arkansas, their menu is not only built upon the authentic French pastries, but it also has a Southern cuisine comfort that we all crave.

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Preparing Croissant
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Made from Scratch

Local

 Women Owned

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