Open Now · Brooklyn, NY

Baked by the
class of 2027.

Teenagers proofing dough at 5 AM, piping buttercream with steadier hands than most adults, and running a real business before they can vote.

Find Your Perfect OrderMeet the Bakers
Parent reviewer smiling at camera
Regular customer with warm expression
Office manager who orders weekly
+2k

Loved by 2,000+ neighbors

Rise.
Golden laminated croissant on parchment paper, freshly baked

Butter Croissant

$4.50

“My daughter cried when I told her the baker was 16. These croissants changed our Saturday mornings.”

— Priya M., Park Slope parent

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Cardamom Rose<br/>Kouign-Amann

$6.00

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The Story in Frames

Chaos that always
resolves beautiful.

Hover each card to flip between the raw moment and the finished product. Every mess has a punchline.

Messy stand mixer bowl covered in batter at 5 AM in a dimly lit kitchen

Before

Custom Cakes

5 AM, stand mixer chaos

Flawless mirror-glazed chocolate mousse cake on a marble surface

After

Mirror-glazed mousse cake

Two hours later, same kitchen.

Rough pencil sketch of a bakery logo in a spiral notebook with eraser marks

Before

Our Story

Notebook sketch, age 14

Elegant branded pastry box with stamped logo and tissue paper on wooden table

After

The box it ships in today

From doodle to brand identity.

Young teenager nervously arranging pastries at a small farmers market table

Before

Behind the Counter

First farmers market, age 15

Confident teenager managing a busy Saturday morning bakery rush behind the counter

After

Managing Saturday rush today

Same kid, different chapter.

Raw croissant dough being laminated with butter layers on a floured counter

Before

Technique

Hour 1 of lamination

Perfect golden honeycomb layers of a freshly baked croissant cut in half

After

72-layer honey croissant

3 days of folds for one bite.

Teenager studying pastry recipes in a notebook surrounded by flour and measuring cups

Before

Macarons

Recipe notebook, page 1

Beautiful pink and white macaron tower arranged on a tiered display stand

After

847 macarons later

Practice. Waste. Perfect.

Empty metal baking pans and mixing bowls stacked in a home kitchen at dawn

Before

Daily Routine

Before the school bell rings

Rows of perfectly iced cinnamon rolls with cream cheese frosting on baking trays

After

40 rolls, 6:45 AM

All before homeroom.

“Every page more impressive than the last.”

Personalized for You

Find Your
Perfect Order

Five quick questions. One box that fits your morning perfectly.

Question 1 of 5☕

What's your morning drink?

The Team

Meet the bakers
who wake up first.

Average age: 16. Combined hours of practice: somewhere around 12,000. Number of burned batches: we stopped counting.

Zara, teenage head pastry chef, holding a tray of freshly baked croissants with flour on her apron
Age 17

Baking since age 9

Zara Okonkwo

Head Pastry Chef

Laminated doughs & viennoiserie

“I failed my first croissant 23 times. The 24th time I cried — the good kind.”

Marcus, teenage cake designer, carefully piping intricate buttercream flowers on a tiered cake
Age 16

Baking since age 11

Marcus Chen

Cake Designer

Mirror glazes & sugar work

“Every cake is a math problem. I just happen to love math.”

Aaliya, teenage bread baker, scoring a sourdough loaf before baking with a focused expression
Age 15

Baking since age 8

Aaliya Patel

Bread Baker

Sourdough & enriched breads

“My starter is older than my high school career. I named her Beatrice.”

Declan, teenage business manager, smiling warmly while packaging pastry boxes at the counter
Age 16

Baking since age 13

Declan Walsh

Business & Front of House

Tarts, ops, and customer joy

“I take orders, handle complaints, and still have to ask my mom for a ride home.”

“The most impressive thing isn't the croissants. It's the 5 AM alarm.”

Order from this team