
Butter croissant
3,50 €Folded over three days with cultured Normandy butter.
Vegetarian
Customers want to know what each thing is and when it's fresh. This example says when things come out of the oven and how many come in a portion.
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Viennoiserie, cakes and coffee, baked before sunrise.
Laminated overnight, baked from seven.

Folded over three days with cultured Normandy butter.

Two batons of seventy per cent dark chocolate.
Breton butter, caramelised sugar and frangipane.
Crème pâtissière and rum-soaked raisins.
By the slice, or whole with two days' notice.
Hazelnut praline cream and fresh raspberries.
Dark chocolate, crème fraîche and cocoa nib.
Sharp lemon curd under torched Italian meringue.
Genoise, mousseline cream and Gariguette strawberries.
Choux filled with Sicilian pistachio cream.
Almond sponge, coffee buttercream and dark ganache.
A box of six: rose, pistachio, caramel and more.
Rum and vanilla custard in a dark caramel crust.
Three, warm, with brown butter and lemon zest.
Brown butter and almond, baked with a raspberry.
From eleven until they run out.
Jambon de Paris, Comté and béchamel on pain de mie.
Smoked bacon and Gruyère, with a green salad.
A short, dark roast from a small Paris roaster.
A double espresso with steamed whole milk.
Dark chocolate melted into whole milk, Ă l'ancienne.
Earl Grey, jasmine or chamomile, by the pot.
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateCroissants and buns sell first, so list them first, with the time they come out.
Each loaf with its weight, and the days you bake the ones that aren't daily.
By the slice, plus how much notice a whole cake needs. Here it's two days.
Macarons, madeleines, financiers. Small and cheap, so people often add one to a coffee.
A croque-monsieur or a quiche for lunch. Say when they're served, like "from eleven".
One price per piece, and the count when it isn't one. If you sell by weight, label the price, like "per 100 g".
A box of six: rose, pistachio, caramel and more.
Rum and vanilla custard in a dark caramel crust.
Three, warm, with brown butter and lemon zest.
French names are fine, if the line under them says what it is in plain words.
A French classic you'll love.
Rum and vanilla custard in a dark caramel crust.
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Yes, if they're your own and look like what's in the case. They help most with things people don't know by name.
The menu can't take orders, but it can give the sizes, prices, notice and how to reach you.
Hide it for the day and switch it back on in the morning.



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