Petit Four bakes everything from scratch, before dawn — buttery, flaky, and gone by ten most days.
Petit Four began as a single oven and a recipe box carried over from a grandmother's kitchen in Lyon. Today it's still just as small — and just as stubborn about butter.
Every croissant is laminated by hand, folded 27 times, and left to rest overnight before it ever sees the oven.
Croissant
Éclairs
Baguette
Tarte au Citron
"Butter, patience, and cold hands. That's really the whole secret."
Head Baker & Founder — trained at a small boulangerie in Lyon before opening Petit Four.
"The almond croissant ruined every other bakery for me. In the best way."
Rosie T."Feels like a little corner of Paris tucked into our high street."
Adam K."I've never seen a bakery sell out of croissants by 9am — until now."
Nadia F.For cake orders, catering, or just to tell us your favourite pastry — we'd love to hear from you.