10/19/2026
let's talk about shelf life.
A croissant still going strong after a week isn't fresh - it's preserved. Ours are made the slow way with real butter, hard red Alberta wheat and no preservatives, so they're at their best the day you get them. That's why we bake in small batches at our West Kelowna kitchen.
Come see us - warm from the oven, worth the drive.