More than a croissant.
A warm oven on a Saturday morning, little hands at the counter, and a tray of croissants shared with the people you love.
Hi, I'm Loretta.
I live on our homestead in Sinking Spring, Pennsylvania, with my husband and our five kids. Our kitchen is the busiest room in the house, and it's where every Dutchess croissant is made.
I make each one by hand, in small batches, the same way I'd make them for my own family. Because I do.
— Loretta
Ten years of sourdough.
I've spent the last ten years feeding starters, testing doughs and learning, slowly, how sourdough rises, how it tastes, and how it holds a layer of butter. Before croissants, I baked and sold sourdough bread from our home kitchen.
Dutchess croissants are everything those years taught me, folded into one. I do the decade of practice so you can have the twenty minutes of joy.
To help people have connected experiences through the art of food.
A Dutchess croissant is more than a croissant. It's the smell of butter filling your kitchen, a tray pulled warm from your own oven, and breakfast with the people you love. That's the part we can't bake for you, and the part that matters most.
Why "Dutchess"?
For the Pennsylvania Dutch roots we come from: plain hard work, honest ingredients, food made on the farm and shared around the table. The hex sign in our logo comes straight from Pennsylvania Dutch folk art.
For the little touch of elegance in every croissant. A farmhouse kitchen can still make something refined, and a Saturday breakfast can still feel like an occasion.
