Egg and Cheese Croissant

A Somedays classic—an artisan croissant made with New Zealand butter, hand-laminated and baked fresh for a crisp, flaky exterior and a soft, airy center.

A savory croissant scrap twist baked to golden perfection, paired with two signature dips—smoky paprika yogurt and Dijon aioli. A customer favorite for catering and brunch.

A refined breakfast sandwich layered with house-made lemon crème fraîche, pickled onions, and delicate smoked salmon, served in a flaky croissant—blending French pastry technique with café-style savory flavor.

A refined pastry filled with pistachio frangipane, raspberry jam, and white chocolate ganache. Each piece features Somedays’ signature lattice-cut croissant dough, producing a beautifully patterned crust and layers of color.

A breakfast staple featuring the buttery Somedays croissant, filled with soft scrambled eggs, sharp cheddar, and a touch of sriracha aioli.

Our Black Sesame Tahini Croissant is a delicate croissant dough twice baked and filled with Tahini Frangipane and topped with black sesame brittle.

The Pain Suisse combines croissant dough, smooth pastry cream, and rich semi-sweet chocolate chips rolled into a signature rectangular form. The flavor is creamy, subtly sweet, and deeply comforting.

With chantilly cream and fresh cut strawberries

A soft, brioche-style bun rolled with blueberry jam, light brown sugar, and cardamom, finished with a blueberry jam glaze.

FILLED WITH CHOCOLATE GANACHE

A delicious chocolate chunk cookie made with brown butter, 40% and 64% chocolate, and topped with Carmelia chocolate and Maldon sea salt.

A savory laminated pastry roll filled with a creamy spinach-ricotta mixture, seasoned with herbs, leeks, and chili flakes. Light yet satisfying, perfect for brunch or the display case.

Greek Sausage and dodonis feta, finished with garlic oil, hot honey and a pecorino

Twice baked croissant with almond frangipane and sliced almonds