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1128 Broadway, Bushwick · Open daily 8 AM – 5 PM
Pastries
Butter Croissant
$4.50
European-style butter, 81 layers of lamination, 3-day process. Baked in-house from 4:30 AM daily. $4.50.
1128 Broadway, Bushwick · Open daily 8 AM – 5 PM
European-style butter, 81 layers of lamination, 3-day process. Baked in-house from 4:30 AM daily. $4.50.
Our butter croissant is the pastry we're most obsessive about. European high-fat butter (82% butterfat, not standard 80%), French-style flour, three days of dough rest and lamination, 81 individual layers of butter, versus the 27 that a typical wholesale bakery produces. The result is the flakiest, most buttery croissant in Bushwick. Baked in-house each morning starting at 4:30 AM, out of the oven by 8 AM when the cafe opens.
Day 1: Mix the dough with flour, water, yeast, sugar, salt, and a small amount of butter. Let it rest overnight in the fridge. Day 2: Fold in the block of butter and laminate. This means rolling out the dough with the butter block inside, folding it into thirds, resting, and repeating. Each fold triples the layer count. We do 4 folds total, producing 81 layers. Day 3: Cut, shape into crescents, proof for 3 hours, then bake at 425°F for 20 minutes.
European butter has 82% butterfat. American butter is 80%. That 2% makes a real difference in lamination, more fat means more distinct layers and better flake. It also tastes richer. The butter cost is roughly $1.50 more per pound; we absorb it because the difference in the pastry is genuinely obvious.
Croissants are freshest between 8 AM and 11 AM. By noon, we might still have some but the case is thinner. Weekend croissants (especially almond) sell out by 11 AM. If you want a specific pastry, come early. If you want to guarantee availability, pre-order 24 hours ahead via email or phone.
A-Grade Uji matcha, 4g dose, whisked fresh with oat milk over large-cube ice. Our #1 seller.
Real dragonfruit puree layered with A-Grade Uji matcha. Naturally sweet, vividly pink.
Fresh-squeezed lemonade meets whisked Uji matcha. Summer bestseller.
Butter ($4.50, the base), chocolate ($5.00, two batons of dark chocolate baked into the lamination), almond ($5.50, frangipane-filled, sliced almonds on top). Seasonal variants (like the fall spiced almond) rotate quarterly. All from the same laminated dough, the base croissant is what everything else builds on.
$4.50 for the plain butter croissant. Chocolate is $5.00, almond is $5.50. Seasonal variants (spiced almond, chocolate-orange, etc.) run $5.50–$6.00.
Yes, every croissant is made from scratch in our kitchen. The dough is started 2 days before baking, laminated with 81 layers of European butter, shaped by hand, and baked at 4:30 AM before the cafe opens. Nothing is frozen, nothing is from a wholesale bakery.
8 AM to 11 AM. That's when they're out of the oven within the last 1-2 hours. By noon the case is thinner. By 3 PM the almond croissants (most popular) are usually gone.
Yes, email us 24 hours ahead for pastry trays of 12, 24, or 36 pieces. Weekend morning pickup is available with 48 hours notice. Full catering details on our /catering page.
Layer count and butter quality. Our croissant has 81 layers vs. maybe 27 in a mass-produced one. Our butter is 82% fat European vs. 80% American commodity. Both differences show up as flake, tenderness, and butter flavor when you eat it.
Three ways:
Café Mia · 1128 Broadway, Bushwick, Brooklyn · Open daily 8 AM – 5 PM · View on Google Maps