Our Mission
Our mission is simple: Make some epically good pastries, share in the profit, and source ingredients as locally as we can.
1. Epically Good Pastry
None of us went to pastry school but as teachers, we have a knack for learning. Our lead baker/founder went to “Youtube University” and learned how to make croissants. Iteration after iteration and more feedback than an end of the school year evaluation, the first production quality croissant was born.
Our croissants use the absolute best butter we can source (above 82% fat), follows in the traditional French lamination process, and gets a long cold ferment to develop a wonderfully deep flavor. The result is a buttery croissant that has a delightfully flaky outside with a delicate, savory inside.
This dough is the bases for nearly all our pastries.
2. Share in the profits
We love teaching but our paychecks leave a bit to be desired. A core principle at Pavé is to push aside greed and share the profits. Every job at Pavé starts at $25/hour and employees who work through a season get a percentage of the profits as a seasonal bonus.
We believe that businesses should invest in its workers by prioritizing the dignity and happiness of the people working to make a business a reality.
“A little more local, a little more often”
3. Local Ingredients
When developing our recipe’s, it was immediately apparent that local ingredients made a difference.
In the pastry world - this can be challenging. Local, high quality butter is prohibitively expensive, so are most fruits, and the nuts we use are not grown here. Instead of going the traditional route and defaulting to our local restaurant supplier, we made a promise to try to be a little more local, a little more often. This season, our goal is to source 100% of our milk, 100% of our eggs and 100% of our whole wheat from the Carolinas.
