The Seasonal Croissants

Valorana uses one kilo, two pounds of butter and we get through 20 sheets every day. We try to use French butter when it's not like sometimes they get delayed in the boat. I know you also do seasonal things though because I stopped by one day and neither of you were there. And I think there was a pumpkin. Big good on the menu. One of our pastry chefs, it was Jessica's creation. She's really big into pumpkin. It's hard to avoid that PSL activity. That time of year. Exactly.

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