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There is a little story behind Urth’s croissants that we want to share with you:
When Urth started baking their own pâtisserie viennoiserie, they wanted it to be authentic. So, the first pastry chef they hired was French and hailed from the famed pâtisserie viennoiserie, Pierre Hermes in Paris. He taught Urth Caffé and its founders, Shallom & Jilla Berkman the classic techniques used to make the flakiest croissants.
Later, Chef Davide Giova, a former pastry chef from Valentino’s (in Los Angeles) came on board and he improved on the original French recipes developed by Urth’s original pastry chef. He and Urth’s co-founder, Shallom Berkman tried butters from New Zealand, England, France, Italy, and America.
The best tasting butter was chosen from Normandy, France, and this is what is used in all of Urth’s bakery items today. Chef Davide also sourced the best heirloom grains from Italy. All of which resulted in the perfecting of the secret recipe used for Urth’s croissants and pâtisserie viennoiserie.
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