Best Seller
pastry
Signature Laminated Croissant
Our 72-hour laminated croissant with cultured butter sourced from single-herd farms and a whisper of local honey.
Warm alpine butterToasted barleyLight wildflower honey finish
From
€6.50
Where Fermentation Meets Poetry.
An atelier bakery crafting long-ferment breads, viennoiserie, and seasonal rituals for {City}.
{SignatureItem}Established {YearFounded}
Slow Fermentation
72-hour laminated dough with cultured butter from Alpine single-herd farms.
Seasonal Rituals
Limited drops like {SeasonalDropName} highlight orchard collaborations.
Digital Craft
Live bake timelines, provenance maps, and shared transitions keep context.
Seasonal Drop2025-10-20
{SeasonalDropName}
Hand-laminated brioche folded with roasted pistachio praline, Amarena cherries, and a steamed glaze that crackles gently.
- Limited 750 pieces
- Pre-order now
- Allergens: Gluten, Dairy, Eggs, Tree Nuts
Live Bake Timeline
In the oven right now
Local time 06:38 PM
In the Oven12 min
Heritage Levain
Crust caramelisation in final 12 minutes.
Cooling8 min
Smoked Butter Scroll
Cooling on maple racks for optimum flake.
Proofing38 min
Seasonal Drop: {Name}
Proofing under cedar-lined fermentation cabinets.
On the ShelfReady
{Signature Item}
On the shelf at the flagship counter.
Menu Highlights
Breads & Viennoiserie
Long Fermentation
bread
Heritage Grain Levain Boule
Naturally leavened boule using stone-milled heritage wheat and red fife with a 28-hour fermentation.
Malted cocoaRoasted chestnutDemerara finish
From
€12.00
Seasonal DropSeasonal
cake
Pistachio Raspberry Tart
Shortbread crust with Sicilian pistachio frangipane, raspberry confiture, and mascarpone whipped ganache.
Sicilian pistachio pralineBright raspberry acidityVanilla bean creme
From
€48.00
Chef Favorite
savory
Smoked Butter Savory Scroll
Savory laminated scroll with smoked cultured butter, caramelised shallots, and thyme bechamel.
Smoked cultured butterBrown butter shallotsFresh thyme
From
€7.50
Best Seller
pastry
Signature Laminated Croissant
Our 72-hour laminated croissant with cultured butter sourced from single-herd farms and a whisper of local honey.
Warm alpine butterToasted barleyLight wildflower honey finish
From
€6.50
Long Fermentation
bread
Heritage Grain Levain Boule
Naturally leavened boule using stone-milled heritage wheat and red fife with a 28-hour fermentation.
Malted cocoaRoasted chestnutDemerara finish
From
€12.00
Seasonal DropSeasonal
cake
Pistachio Raspberry Tart
Shortbread crust with Sicilian pistachio frangipane, raspberry confiture, and mascarpone whipped ganache.
Sicilian pistachio pralineBright raspberry acidityVanilla bean creme
From
€48.00
Chef Favorite
savory
Smoked Butter Savory Scroll
Savory laminated scroll with smoked cultured butter, caramelised shallots, and thyme bechamel.
Smoked cultured butterBrown butter shallotsFresh thyme
From
€7.50
Ingredient Provenance
Farms to {BrandName} Flagship
Trace every grain, butter, and fruit. Click a producer to reveal distance, certifications, and tasting notes.
Stone-milled heritage grains58 km
Moulin Berthe
Family-run mill operating since 1898, regeneratively farming einkorn and red fife.
DemeterSlow Food Presidia
Cultured Alpine butter140 km
Ferme du Valais
Single-herd cows grazed above 1,200m, hand-churned cultured butter rested 48 hours.
OrganicAnimal Welfare A
Journal
From the atelier
Behind the Bake
Where Fermentation Meets Poetry
A dawn walk through the atelier to capture the scent of levain maturing under cedar beams.
4 min read
Recipe
Recipe: Caramelised Pear Tarte Tatin
Chef Léa shares a modern tarte tatin with long-fermented puff and smoked vanilla.
6 min read
Technique
Our Stone-Milled Flour Sourcing Map
Trace the path from alpine grain cooperatives to the atelier shelves with interactive provenance.
5 min read
{BrandName}'s levain breads hold structure even after soaking in beurre monté—it's the only loaf we trust for our tasting menu.
Chef Anaïs Laurent— Executive Chef, Atelier Orphée
A benchmark bakery for Europe—precision in lamination, warmth in hospitality, and a digital experience that mirrors the craft.
The Epicurean Atlas— City Guide 2025
Our hotel service runs quieter mornings now that ordering is synced to {BrandName}'s bake timeline. Delivery is always oven-timed.
Camille Fischer— Wholesale Partner
Wholesale & Chefs
Partner with Morning
Morning Viennoiserie Program
Curated boxes of croissants, cruffins, and savory scrolls scaled for boutique hotels and cafes.
Order 48 hours in advance · MOQ 24 units
Restaurant Bread Service
Custom formats of levain loaves, seeded batards, and focaccia slabs ready for tableside finishing.
Weekly standing orders · MOQ 12 loaves
Seasonal Collaboration Drops
Limited run viennoiserie designed with your chefs, supported by co-branded storytelling assets.
Concept to launch in 3 weeks · MOQ 200 units
01. Discovery
Menu tastings and inventory planning to map to your service cadence.
02. Prototyping
R&D sessions with our atelier team, ready for sensory evaluation.
03. Scaling
Fermentation scheduling with live dashboards and delivery routing.
04. Launch
Staff training, reheating guides, and ongoing QA check-ins.