Snohomish Bakery

The term viennoiserie refers to a category of enriched doughs that include croissants, danish and brioche. The doughs are often laminated, a process which involves wrapping the dough around a piece of butter, rolling it out, and folding it over. This process is repeated several times, resulting in dozens of layers of butter and dough which puff up when baked to create those signature flaky layers of pastry. This style of baking originated in Vienna but was popularized by the French, hence the name. Butter Croissant Pain au Chocolat Apple Turnover Sour Cherry Pear Almond Blueberry Lemon Apple Fritter Twice-Baked Almond Twice-Baked Chocolate