I really do love what I do. I think pastry school really worked out for me in the long run, as my pastry chef days are coming back!!! Couple years ago I wanted to not only major in pastry but also study the wide range of culinary. I worked as a sous chef in Skiathos, Greece doing Spanish food, and then made my way over to the Luxor in Las Vegas as a sushi cook. If I can give any advice to cooks or chefs it would be to learn every cuisine, if you can. I really appreciated working in the Japanese and Chinese cuisine, and miss it. My knife skills became way stronger than they ever were. So I want to say thank you to my chefs who have taught me all of these amazing skills. Without you all, I wouldn’t be where I am at today. Enough of my chatting, this is what I have been up to all day and night.
Fresh Baked Croissants
We bake fresh croissants the first weekend of the month and the third weekend of the month.
( Saturday’s & Sunday’s)
*We use the best quality organic flour, and honey in our croissants.
Flavors: Plain, Nutella, Original Chocolate, Raspberry, Cinnamon, & Almond.
We can deliver to you, but there will be an added delivery fee to the order. Feel free to email me at email@example.com for further information on pricing and such. You can reach me on our official FB page or Twitter page as well.
*You can now order right on Kouzounas Kitchen by clicking on the Order Form on the main home page.