Ethereal Croissants

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Green River, WY
Ethereal Croissants

A small batch pâtisserie devoted to craftsmanship and seasonal flavors. Rooted in classic technique, guided by a fresh perspective. New menus weekly ✨️🌙
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09/16/2026

Pastry Week starts today!

🥐 Boston Cream Cruffins
Buttery croissants filled generously with vanilla pastry cream and finished with a thick cap of chocolate icing. Everything you love about Boston cream pie, tucked into a croissant.

🤎 Churro + Dulce de Leche Croissants
Golden, flaky croissants filled with a butter, cinnamon, and sugar, and rich creamy dulce de leche, then topped with more of the cinnamon sugar mixture and baked until crisp and caramelized.

❤️ Raspberry + Brown Butter Vanilla Bean Danish
Soft laminated pastry filled with brown butter and vanilla bean cream cheese, topped with tart raspberry jam. Rich and nutty from the browned butter, creamy, the cream cheese, tart from the raspberries, decadent from the pastry.

All three available today at WildFlower and Company from 12–5!

09/14/2026

Okay, I’ve heard you! You missed the pastries.

So, I’m pushing back the menu I had planned for this week and giving you what you’ve been asking for instead. An entire week of laminated pastry. 🥐

I’ll have a few Ethereal classics and some new things I’ve been wanting to make.

Consider this my apology for disappearing with the croissants all summer. 🤎

09/12/2026

Please excuse the lack of formal pictures today! Those will be coming soon. I’m headed out of town for my son’s football game, but I didn’t want to leave you hanging. 🤎

Today is Croissant Saturday at WildFlower and Company!

🥐 Boston Cream Croissants
🥐 Churro + Dulce de Leche Croissants

These are our September croissant flavors and they’ll be available today from 10am–2pm

P.S. If you weren't able to snag something you had your eye on from this week, we have extras available today!

09/11/2026

Friday’s menu 🤍

☕️ Vietnamese Coffee Pound Cake
Sweetened condensed milk pound cake swirled with strong Vietnamese coffee, finished in a thin, crisp coffee and cream shell that mirrors the swirl inside, then sliced into thick wedges. Rich, chewy, buttery, milky and unapologetically coffee forward.

🍄 Mushroom + Brie Focaccia
Individual focaccias topped with sautéed mushrooms, piles of creamy Brie, fresh lemon thyme (from my own garden 🤎) and cracked black pepper. Baked until golden with extra crispy, olive oil-soaked edges and a soft, airy center.

*Bonus* There are also more Salted Honey & Bitter Chocolate cookies available today.

Both available today at WildFlower and Company from 12–5.

09/09/2026

First bake of the fall 🍂

🍷Blackberry Red Wine Pies
Little pockets of extra flaky, freshly made pie crust, with just the tiniest touch of rye flour worked in for a little more depth. Each one is filled with blackberries that are slowly cooked down with red wine until dark, jammy and a little tart, then finished with a woven lattice top. I let the blackberries and wine do most of the talking when it came to sweetness here, so these aren't an especially sweet pie. Just deep, buttery, flaky and very blackberry.

🧂Salted Honey + Bitter Chocolate Cookie Sandwiches
Extra soft, chewy, bendy salted honey cookies with little pockets of honey throughout and flakes of salt on top, sandwiched around a thick layer of dense, velvety dark chocolate ganache. Sweet and salty against all that bitter chocolate. Best eaten with an ice cold coffee.

Both available today at WildFlower and Company from 12–5 🤍

09/08/2026

It’s been a while 🤎

I took the summer off to spend with my kids, and as much as I loved every second of it, I’m so excited to be baking for you again.

If you’ve been here for a while, you’ve probably gathered that I love playing with the quieter, lesser used flavors of each season. September is one of my favorite times for that. We’re not quite to the sweet potato, pumpkin and pecan pie part of fall yet, so for the next few weeks I’m leaning into those darker early fall/late summer flavors instead.

We’re so back, baby! 🥐

Here’s what I have planned for our first week back.

See you Wednesday.

05/25/2026

After a lot of thought, I’ve decided to take the summer off from Ethereal.

My kids are only little once, and I am SO excited to take this opportunity to soak it all up.

Ethereal will be back when school starts again, with fresh inspiration and a full heart.

Thank you so very much for all of the support you continue to show me.

I hope you all have the most beautiful summer. See you this fall. 🤍

05/23/2026

It's Croissant Saturday!

May's croissant flavors are back in the case today.

🍊🍦 Orange Creamsicle Croissants
🍪🧈 Cookie Butter Croissants

And this week’s extra pastry is pretty darn delicious, too!

☕ Espresso Date Morning Buns
Soft buttery dough swirled with freshly made date espresso butter, baked until caramelized and finished in espresso sugar while still warm. These are not overly sweet, just a good balance of sweet and salty, caramelly, and lightly bitter espresso notes.

Available today at WildFlower and Company from 10 to 2, or until sold out 🥐🤎

05/20/2026

Today’s lineup is SO tasty ✨

🥜 Black & White Peanut Butter Fudge Cookies
Super dense, fudgy peanut butter cookies with an intense peanut butter flavor, dipped half in dark chocolate and half in white chocolate. The texture of these is amazing. My favorite way to eat them is cold, straight from the refrigerator or freezer.

🍓 Strawberry Lemon Cream Buns
Soft fluffy brioche lightly flavored with real strawberry, filled with a tart lemon cream cheese custard and strawberry jam, then finished with a buttery strawberry lemon crumble and a pretty pink strawberry glaze.

Available today at WildFlower and Company from 12 to 5 🤍

05/19/2026

🍋🍫 A really lovely lineup this week 🍓🥜

Also, a heartfelt thank you to everyone who has continued supporting Ethereal lately while my schedule has been a little all over the place! I don’t take your patience or support for granted, ever.

I can’t wait to see you this week!

Address

Green River, WY
82935

Telephone

+19702506761

Website

https://bakesy.shop/b/ethereal

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