Before dawn on Fouad Street, the team at La Petite Boulange begins mixing flour, butter and yeast for the day’s first batch of pastries. Owner Ahmad Ibrahim returned to Egypt in 2019 after finding work in New York challenging. He sold his car and partnered with his uncle to fund his first and only business. His mornings in Brooklyn inspired the menu in Alexandria. “I liked waking up early to grab coffee and a croissant someplace chic,” he explains, as the scent of freshly baked croissants drifts through the bakery.
Production is entirely in-house. Dough is mixed and rested overnight to develop flavor. The laminated dough for croissants passes through seven layers before it is shaped by hand, proofed, and baked until the exterior is golden brown and flaky. The plain croissant yields subtle sweetness and a tender crumb. Variations include pain au chocolat with rich dark chocolate batons and almond croissants filled with frangipane and dusted with sliced almonds. Each batch is timed so customers arriving at opening time find pastries still steaming.Coffee at La Petite Boulange reflects a global perspective. Beans are sourced from small estates in Costa Rica’s Tarrazu region, from Wanoja in Indonesia, and from southern Ethiopia’s Aricha cooperative. Each origin offers its own profile: Tarrazu delivers bright citrus notes, Wanoja brings earthy depth, and Aricha contributes floral and honeyed tones.Beans are roasted on site in small batches to preserve their distinct characteristics. The grinder sits next to the espresso machine and pour-over station. Baristas calibrate grind size and water temperature to ensure that each espresso shot highlights the bean’s origin. Milk-based drinks are prepared with steamed milk that is textured for a smooth mouthfeel, without being overly thick.La Petite Boulange occupies two levels. On the ground floor, large windows display pastries and breads. Rustic tables and chairs provide seating for those who wish to sample a croissant with a cappuccino. Above, customers find a quieter space with modern design touches that echo parametric curves. In both areas the motto Bake, eat, repeat appears on the marquee outside to remind patrons of the bakery’s focus.Selecting Fouad Street over Kafr Abdo was a deliberate choice. “I was trying to choose between Kafr Abdo and Fouad St. for the location and ultimately settled on Fouad St. because of its unique and antiquated charm,” Ibrahim notes. He sees the street’s mix of historic façades and narrow sidewalks as a contrast to the careful restraint of his bakery’s menu. The interior colour palette is neutral, allowing pastries and coffee to take centre stage.