Ethereal Croissants

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Ethereal Croissants

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A small batch pâtisserie devoted to craftsmanship and seasonal flavors. Rooted in classic technique, guided by a fresh perspective. New menus weekly ✨️🌙
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10/09/2026

In the case today!

Baklava Croissant Bread Pudding 🍯

All the flavors of traditional baklava, but in a rich, custardy bread pudding. Buttery croissant bread soaked overnight in a silky orange blossom custard, layered with toasted pistachios, walnuts, pine nuts, cinnamon, and a little cardamom. Slowly baked in a water bath until beautifully soft and creamy, then finished with a sweet honey orange syrup.

Caramel Apple Cream Puffs 🍏

Crisp choux shells filled with silky caramel crème diplomat and a little pocket of tart, buttery Granny Smith apple compote. No cinnamon or warm spices here! Just that classic combination of sweet, buttery caramel and tart green apples.

Both at WildFlower and Company today from 12–5, while they last. 🤎

10/07/2026

Here's what is cookin' today.

🍁Maple Brûlée Mascarpone Cheesecake

Is it cheesecake? Is it flan? Is it crème brûlée? Whatever it is, it is C.R.E.A.M.Y.
A tender, buttery graham cracker and pecan crust, lightly spiced with cinnamon, with an impossibly creamy mascarpone cheesecake sweetened with deep maple syrup. Mascarpone gives it less of that traditional cheesecake tang and a much softer, creamier finish. The top is sprinkled with sugar and torched until glassy and shatteringly crisp, with that beautiful burnt sugar flavor of crème brûlée.
**The brûléed sugar shell will naturally soften with time, so this one is best enjoyed right away!**

🍫 Malted Chocolate Milk Buns

These little buns are pretty unassuming, but you’re just going to have to trust me on this one.
Incredibly soft, fluffy chocolate milk bread with a deep, dark cocoa flavor, each one has a soft milk chocolate malt center inside. They’re so pillowy, moist, chocolatey and taste a little like the very best chocolate malt you’ve ever had.
Also, chocolate is so hard for me to photograph. I did my best 😬 You’re going to have to take my word for it.

Both at WildFlower and Company today from 12–5, while they last.

10/05/2026

A very October week at Ethereal 🖤🌙

09/30/2026

October croissants are here! And this week, we’re having Croissant WEDNESDAY. 🖤

I’ll have a short menu this week and won’t be baking Friday or Saturday, so I’m moving our usual Croissant Saturday up a few days. So it feels like a perfect day to introduce these two.

Two very different interpretations of October: one warm and classic, one dark and moody. One tastes like October. The other just looks like it crawled out of October 👻

🎃 Pumpkin Roll Cruffins
Pumpkin spiced laminated pastry rolled in spiced sugar, then filled generously with fluffy vanilla cream cheese filling, just like you would find in a traditional pumpkin roll. Each cruffin also has a ribbon of concentrated, not too sweet pumpkin filling. Everything I love about a classic pumpkin roll, tucked into all those crisp, buttery layers.

🧟‍♂️ Pistachio + Blackberry Black Croissants
A jet black laminated croissant, colored with black cocoa, filled with pistachio butter whipped cream and tart blackberry, finished with a blackberry white chocolate drizzle and a sprinkling of cruahed pistachios. A little dark, a lot dramatic, Inwas aiming for spooky with that black pastry, green pistachio and deep blackberry color doing all the work.

Find both at WildFlower and Company, TODAY from 12–5, while they last. 🖤

09/26/2026

Croissant Saturday 🤎🥐

One last September Saturday, which means one last chance for this month’s croissants:

Boston Cream Croissants

Churro + Dulce de Leche Croissants

And then there are today’s Molasses Spice Morning Buns, and they are huge! Layers of croissant pastry rolled with dark brown sugar, molasses, ginger, cinnamon, clove and nutmeg, baked until caramelized and crisp around the edges.

I know. It is far too early for Christmas. 😂 It wasn’t even intentional, but between the molasses and all those warm spices, my entire kitchen smelled like Christmas this morning... and it made my day.

Find everything at WildFlower and Company today from 10–2, while it lasts.

09/23/2026

A little something sweet for the first full day of fall 🍂 Today at WildFlower and Company, 12pm to 5pm.

🍯 Medovik
Some of you might remember this one from last year. The most delicate layers of caramelized honey cake tucked between fluffy layers of burnt honey cream. Left overnight to soften into a wonderfully tender, almost melting texture that makes Russian honey cake so special and one of my very favorites.

🤎 Brown Sugar + Cinnamon Shortbread
These started out in my head as a sablé, but somewhere along the way became something softer, richer, and much more "melt in your mouth". There are over three pounds of butter in this one pan alone, layered with a soft brown sugar and cinnamon filling and finished with a thin, crackly cinnamon glaze. Very buttery, very tender, and exactly what I want with coffee on a cool September day.

09/22/2026

Here is to the last full week of September 🤎

09/19/2026

It's Croissant Saturday! 🥐🤎

We're wrapping up Pastry Week with one of our September flavors, a couple of Ethereal classics, and a few extras!

🍦 Boston Cream Cruffins
A croissant filled generously with vanilla pastry cream and finished with a thick cap of dark chocolate ganache.

🍊 Orange Blossom Almond Bostock
Our classic almond croissant, in toast form! A thick slice of croissant loaf soaked with orange blossom syrup, topped with almond cream and sliced almonds, then baked until golden with crisp edges and a soft, buttery center.

🍫 Pain au Chocolat
A French classic. Delicate, buttery layers wrapped around rich dark chocolate and baked until beautifully golden.

A few extras, too!
We also have a limited number of Pain aux Raisins and Potato + Green Chile Danish. Grab a few to get you through the weekend!

Available today at WildFlower and Company from 10–2.

09/18/2026

Pastry Week continues today, and we have SO MANY yummy things!

🍑 Peach-Filled Kouign-Amann
Buttery, sweet, caramelized layers with crisp, golden edges and a center filled with tart, jammy peach. A little taste of the last days of summer.

🥔 Potato + Green Chile Danish
Flaky laminated pastry with a dollop of crème fraîche, roasted green chile, crispy fried potatoes, and shredded Gruyère.

🍇 Pain aux Raisins
A French pâtisserie classic. Buttery spirals layered with vanilla custard and soaked raisins, baked until golden and finished with a shiny apricot glaze.

🧈 Brown Butter + Vanilla Bean Raspberry Danish
You asked, so I made more! Brown butter and vanilla bean cream cheese with tart raspberry, tucked into flaky Danish pastry.

Available today at WildFlower and Company from 12–5. 🤍

09/16/2026

Pastry Week starts today!

🥐 Boston Cream Cruffins
Buttery croissants filled generously with vanilla pastry cream and finished with a thick cap of chocolate icing. Everything you love about Boston cream pie, tucked into a croissant.

🤎 Churro + Dulce de Leche Croissants
Golden, flaky croissants filled with a butter, cinnamon, and sugar, and rich creamy dulce de leche, then topped with more of the cinnamon sugar mixture and baked until crisp and caramelized.

❤️ Raspberry + Brown Butter Vanilla Bean Danish
Soft laminated pastry filled with brown butter and vanilla bean cream cheese, topped with tart raspberry jam. Rich and nutty from the browned butter, creamy, the cream cheese, tart from the raspberries, decadent from the pastry.

All three available today at WildFlower and Company from 12–5!

Address

Green River, WY
82935

Telephone

+19702506761

Website

https://bakesy.shop/b/ethereal

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