A Taste of France in Tulsa

Croissants may look simple, but don’t be fooled, they’re one of the most labor-intensive pastries to make. At Saint Amon Baking Company in Tulsa, every golden, buttery layer is the result of days of work.

Pastry chef Jean-Baptiste Saint-Amon, who grew up in southwest France, brought authentic French flavors to Green Country ten years ago, when he opened his bakery near 81st and Lewis.

The Two-Day Process

Making croissants is as much science as it is art. The team at Saint Amon starts before sunrise, often around 3 a.m.

“Maybe around 4 in the morning, we start making the dough for all the croissants,” Saint-Amon said.

From mixing the dough to carefully folding in butter imported from France, every step is intentional.

“To do it right, I would say it takes t

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