Ossorio Information

Here at Ossorio Bakery and Café, we make 8 different croissants from scratch, preparing the dough and hand forming them in some of the oldest of French traditions. The actual process that leads to finished croissants takes three days. The first day, we make the dough and let it "proof", or rise slowly, overnight. On the second day, butter is added, and folded to provide the layers croissants are so famous for. The folding process is repeated 3 times, with a 30 minute rest between each "turn". This delicate folding process allows for a total of 70 layers of butter in a piece of dough only 1/16th inch thick. Only on the third day is the dough ready to be fashioned into croissants, a process we do by hand. Although many shortcuts are available, we believe that this labor-intensive process provides the best possible experience for our guests. The only departure we take from tradition is our French made dough sheeter, that you can see next to the window of the kitchen. Without it, the task of preparing enough croissants to meet demand would be daunting. The finished croissants take many different forms and require separate rolling techniques for each. From the square, open-faced style of the Bacon Egg & Cheese to the "pinwheel" style roll of our famous Cinnamon Rolls, each croissant has been hand crafted. For this reason, sizes and shapes may vary slightly....but the taste is always unmatched. Also in keeping with French tradition, we make our French bread, or "baguettes" fresh daily. By preparing and forming the dough the day before baking, and allowing it to rise and crust overnight we achieve a more flavorful bread which is more suited to our salads, sandwiches (by request) and the "Daily Special". The Daily Special is half of our hand made baguette topped with plum tomatoes, mozzarella and asiago cheeses and melted in our wood fired oven. It's a great mid-day snack!