Classic homemade croissants from Petr’s Bakery arranged on rustic white wood background

Croissants & Viennoiserie

Artisan croissants and French-style pastries made fresh in Zürich. Flaky, golden, and laminated by hand with real butter – available plain, filled, or as seasonal specials.

from 5.20 CHF

Flaky croissant with open crumb served with cappuccino on wooden board – Petr’s Bakery Zurich
Artisan croissants with deep golden layers – fresh from the oven at Petr’s Bakery

Details & Pricing

  • Classic Croissant: CHF 5.20

  • Filled/Premium Version (e.g. almond croissant, pistachio, Nutella): CHF 7.00

  • Minimum order: 6 pieces

  • Made fresh with Swiss butter, shaped and laminated by hand

  • Typically available on weekends or with advance request (3–5 days)

Croissants Tips & Storage

Storage

Croissants are best enjoyed the same day. Store in an airtight container at room temperature for up to 1 day. For longer storage, freeze as soon as cooled.

Freezing & Reheating

Freeze croissants in a sealed bag. To serve, thaw overnight in the fridge, then bake at 180°C for 5–8 minutes to refresh the crust and aroma.

Second Life Tip

Stale croissant? Slice, fill with almond paste, top with sliced almonds, and bake at 180°C for 10 minutes. Boom — almond croissant.

Serving Ideas

Pair with coffee for a classic breakfast, or serve with fruit and jam for brunch.

Plate of handmade croissants, halved to show airy structure – made in Zurich
Crispy pain au chocolat cooling on wire rack – viennoiserie from Petr’s Bakery
Freshly baked croissants cooling on parchment paper – buttery and golden
Almond croissant with frangipane filling and sliced almonds – glazed and toasted

My Process

Croissants are delicate, so I make them in small batches over two days. The dough is laminated with French butter, shaped by hand, and baked fresh to bring out a light, flaky texture and deep buttery flavor.

Unbaked croissants on tray during lamination process with egg wash – behind the scenes

The Story

I started making croissants about two years ago. They’re one of the most technical pastries I bake — precise, time-sensitive, and surprisingly unforgiving. It took a lot of practice to get them right, but once I did, they became one of my favorite things to make. Now, I treat every batch with the same patience and attention to detail that helped me master them in the first place.

Showcase of croissant crumb structure with crisp outer shell and honeycomb interior

Want to order or know more?

You can use the form below and I’ll contact you as soon as possible, via email or phone (if provided).