08/24/2026
“That’s the price for ONE pastry? That’s sooo expensive! I can get six at Costco or Sam’s for that price.”
“If you know you’re going to run out, why not simply make more?”
I’ve seen these comments before, so let’s clear something up.
🥐 THE ANATOMY OF A $6 CROISSANT
Yes. It’s $6.
And no, it is not Costco.
At first glance, a croissant looks simple: flour, water, yeast, sugar, and butter. But comparing a handcrafted, three-day artisanal croissant to a mass-produced supermarket pastry is like comparing a chef-prepared steak to a frozen TV dinner.
They are not the same product.
🧈 LET’S TALK ABOUT THE INGREDIENTS
Here at Eiffel Café, we use Kerrygold grass-fed butter. Real butter. Expensive butter. And a LOT of it.
Why?
Because shortcuts are cheaper—but they also taste cheaper.
When you buy a bargain croissant from a big-box store, you’re often buying something made with vegetable margarine, shortening, or other cost-cutting ingredients. Many are mass-produced in factories, frozen, shipped, stored, and reheated.
That works for them.
That’s not what we do.
“Not all croissants are created equal.”
A true butter croissant has dozens of delicate layers that shatter, flake, and melt in your mouth. You cannot get that quality by cutting corners, rushing the process, or treating butter like an optional ingredient.
⏳ NOW LET’S TALK ABOUT THE LABOR
Our croissants take THREE DAYS to make.
Day 1: Dough.
Day 2: Lamination.
Day 3: Shaping, proofing, and baking.
Every batch requires hands-on work, skill, patience, precise temperatures, and perfect timing.
The butter and dough are rolled and folded repeatedly to create those beautiful layers everyone loves. Then the dough has to rest and chill between folds. Rush it? Ruin it. Let the butter melt? Ruin it. Get the temperature wrong? Ruin it.
So when someone asks, “Why don’t you just make more?”
Because we can’t microwave three days of craftsmanship.
We’re not going to sacrifice quality just so we can crank out unlimited quantities like a factory.
And when we sell out?
That means they sold.
We will happily make more next week—but we will not compromise the process just to make more today.
So yes, our pastries cost more.
Because they cost more to make.
They take more time.
They require more skill.
And frankly, they’re worth it.
If you want six cheap croissants for the price of one handcrafted pastry, Costco and Sam’s Club are fantastic options.
Seriously. Go get them.
But please stop pretending the two products belong in the same conversation.
We are not competing with Costco.
We are not competing with Sam’s Club.
We are not competing with Starbucks pastries.
We’re making something they don’t.
And no—we will not lower our standards, cheapen our ingredients, or cut corners just to make someone who wants a $2 croissant happy.
Quality costs money. Craft takes time. And we know exactly what our work is worth.
💁♂️ You’re not paying $6 for flour and butter. You’re paying for three days of skill, labor, quality ingredients, and craftsmanship.
And if that’s not for you?
That’s okay. Not everything is meant for everyone.
