Laminated by hand
Croissant au Beurre
Three days of lamination, baked to a deep amber with a honeycomb crumb. The one to start with.
Our Story
A little corner of Paris,
on Wickham Street.
Eloise & Lou is the work of chef Adrien Marcinowski, who brings nearly four decades of pastry craft to a bright little shopfront in Fortitude Valley. Every croissant is laminated by hand; every tart is finished the morning it's sold.
“Nothing sits. Nothing waits. What’s on the tray is what came out of the oven.”
It's a grab-and-go pâtisserie in the truest sense — a handful of stools at the door, a case that changes with the morning, and coffee dialled in before the first bake. Order a flat white a little too quickly and you'll still leave with a box you didn't plan on buying.
Adrien MarcinowskiChef Pâtissier & Co-founder
