After a soft opening on Sept. 26, Matilda’s Bakery shot to unexpected success instantaneously following its launch. Curious customers waited in a 45-minute-long line wrapping around the building for the opportunity to try its handcrafted butter tasting menu and a variety of croissants.
With 3190 breads and pastries made and sold within a week, the small team is working hard to keep up with the demand. The pastry dough itself takes 18 hours to ferment, while butter, ham and cheese, almond and pain au chocolat croissants need an additional four days of preparation.
In an announcement posted to the bakery’s Instagram page on Oct. 12, French-born baker Francois Pied apologized for the fast-selling inventory. He wrote, “We’re truly sorry. Your weekend time matters, and the last thing we want is for a visit to Matilda’s to feel like a wasted morning.”
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