Marie’s Pâtisserie & Boulangerie is a bakery that is dedicated to producing the traditional French butter croissant (or croissant pur beurre), the artisanal way, something that is rarely found outside French speaking communities. A croissant can only be a croissant pur beurre if it is made using only butter, those made with margarine or another substitute are called croissant ordinaire.
Many people have not actually tasted a proper croissant pur beurre. They are quite difficult to find due to the long process required to make it and the higher cost of butter. We tend to be more familiar with the croissant ordinaire (usually of the factory-made, frozen dough variety) which is more light & airy compared with the artisanal pure butter versions, but more often than not, lacking in texture and flavour.
At Marie’s, all our croissants are the croissant pur beurre, handmade from scratch, using a 17 hour artisanal method in a temperature controlled environment. We use only imported French butter, made with milk from grass-fed cows, which not only delivers the fullest, most aromatic flavours, but also lends the croissant more substance and depth. As you bite into the golden, flakey shell, it shatters with a “crunch” to reveal layers upon layers of soft, moist, buttery pastry with a slight sweet aftertaste. This is the way we like it.
So if you haven’t already done so, it is time you savoured our just baked, handmade, croissant pur beurre. They are best eaten plain, with bare fingers and freshly brewed coffee…no butter necessary! Experiences like these are unforgettable and remains our sole inspiration at Marie’s. Our croissants are the perfect example of the dedication we pour into our craft, ensuring that each and every single one of the items that carry our seal are made with the most vital ingredients…nurturing care & loving patience.
Interesting note: Legend has it that the croissant was first made in Austria to commemorate a victory over the Turks (hence the crescent/croissant shape) and was introduced to France by the Austrian Princess Marie Antoinette, many years later. Today in France, bakeries are required by the “Le Décret Pain” or Bread Decree to shape the croissant ordinaire into crescent shapes to distinguish them from the croissant au beurre which holds a much straighter form
Tip: Do check our weekly schedule to find out when we are making your favourite treat so you can come get them fresh from the oven
Check out the moist multi-layers in our yummy handmade croissant
