Feed the Craving
Classic Pastry.
Just Tastier.
Kneaded This
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Kneaded This •
Each pastry is created in small batches to ensure consistently, perfect results. Follow along for updates on my next fresh batch & speciality flavors.
DISCOVER OUR
TOP FLAVORS.
Golden, flaky layers of buttery pastry baked until crisp on the outside and soft and airy inside. A simple classic done right. Pairs perfectly with jam, as a sandwich, or a simple snack.
My Pain au Chocolat features delicate layers of buttery, flaky croissant dough wrapped around rich, smooth chocolate. Baked until golden and crisp on the outside while soft and tender inside, each bite delivers the perfect balance of buttery pastry and melted chocolate.
My almond croissant starts with layers of delicate, buttery pastry filled with a smooth almond frangipane. Baked until perfectly crisp and topped with toasted sliced almonds and a gentle shower of powdered sugar. Rich, fragrant, and irresistibly indulgent.
WHAT’S SO SPECIAL?
Get an inside look to my 3 day long process.
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A Simple Start
It begins with creating a simple dough. Allowing it to rest and ferment for a full 24 hours.
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Creating the Layers
Following the rest, I create a butter block and hand-laminate the butter into the dough to create the beloved texture of the pastry.
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The Final Step
Once the laminated dough sits for another 24 hours, I cut, shape, proof, and add any necessary flavor additions to achieve the final product.
ABOUT
TAFT
While attending the Arizona Culinary Institute, I fell in love with the process and challenge that pastries offer. For the past two years, I have been working to perfect the process without the equipment and guidance of talented chefs, in order to perfect one of the most beloved baked goods, croissants.
