In our San Francisco bakery, a croissant takes 3 days from mixer to oven, made with long fermentation, natural levain, French butter and flour, organic farm eggs and milk, water, and a little bit of salt and sugar. Every pastry we serve at Le Marais Bakery is made from scratch, small batch, with all natural and mostly organic ingredients, by hand every day, fait maison, traditionnel, artisanal... 

https://www.lemaraisbakery.com/