Spinach and Ricotta Swirl

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.

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.

Twice baked croissant with almond frangipane and sliced almonds