Classic all-butter croissant with laminated layers, crispy exterior and tender crumb
Tips from diners
Arrives warm in morning batches; come before 11am for best availability and temperature
Pairs perfectly with their house coffee which has subtle nutty notes
Croissant topped with sliced almonds and subtle almond cream filling
Tips from diners
Almond topping stays crispy even after a few hours, good for takeaway
Nuttier flavour profile than plain butter or fruit variants
Buttery croissant filled with French ham and Emmental cheese
Tips from diners
Good lunch option; less sweet than pastry variations so pairs with mid-day appetite
Cheese gets stringy if warm, creamy if chilled slightly
Croissant layered with tart raspberry jam and topped with clouds of whipped cream
Tips from diners
Cloud cream can be heavy; eat within 2 hours of purchase for best texture contrast
Sold out by early afternoon on weekends
Naturally leavened sourdough with open crumb and tangy fermented flavour
Tips from diners
Best consumed within 24 hours; toast day-old slices for second wind of texture
Request slicing at counter if buying whole; ask bakers how long it's been cooling
Award-winning French baker Gontran Cherrier's croissants won recognition in Paris for their lamination and texture, and he now brings them to Tsim Sha Tsui's K11 Musea basement. His butter croissants arrive warm in morning batches before 11am—arrive early as sold-out items are common by afternoon on weekends.
K11 Musea location is basement level food court; easy MTR access from Tsim Sha Tsui Station. Seating limited so plan accordingly.
Limited daily quantities means afternoon visits risky for sold-out items. Peak hours are 8-9am and 12-1pm weekdays.
French onion soup (HK78) and grilled cheese sandwich (HK80) available if you want savoury sit-down meal with pastries.
No reservation system; first-come, first-served for tables during lunch rush.
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