Cremia cafeteria (Sukilėlių str.)

Croissant with passion fruit cream

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Dulce De Leche (Milk Caramel)

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Whipped Coconut Cream, Milk Chocolate

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Almond Cream, Almonds

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Creamy Almond Cream, Milk Chocolate, Berries

Croissant with crepe almond cream, milk chocolate and berries

Croissant with Pistachios, Raspberries, White Chocolate

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Butter Croissant

We use only French flour and butter from the Charentes-Poitou region in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Gianduja Nut Cream

We use only French flour and butter from the Charentes-Poitou region in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with raspberries and Madagascar vanilla cream

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with pistachio cream

We use only French flour and butter from the Charentes-Poitou region in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Set of four fresh different croissants

A set of four fresh and different Croissants

Cruffin with Passionfruit - Mango - Banana Filling, Salted Caramel

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Layered Bun with Mango-Passionfruit Cream, Passionfruit Chocolate Chip

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Almond Cream, Nuts, Milk Chocolate

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Round Croissant with Whipped Blueberry Ganache

We use only French flour and butter from the Charentes-Poitou region in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Ricotta and Poppy seeds

We use only French flour and butter from the Charentes-Poitou region in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with lemon and vanilla cream, burnt moreng

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Croissant with Valrhona Dulcey Chocolate Cream, Mascarpone, Mille-feuille Lactate

We use only French flour and Charentes-Poitou butter in our croissants, and the cream is matured in the traditional way for up to 72 hours before churning. The unique terroir of the French region, the nutty notes in the butter are very satisfying !

Pracusian Butter Brioche Bread

Pracusian Butter Brioche Bread

French Baguette

An early morning French baguette made with French flour, salt, leaven, water and time!

Bordeux Canelé

Bordeux Canelé, crispy on the outside and soft on the inside, baked in a copper mould with rum and Madagascar vanilla, just like in France, in Bordeux!

French Bread

Early morning French bread baked with French flour, salt, leaven, water and time!

Italian Ciabatta with Yeast

Italian Ciabatta with leaven

Matcha Latte

Matcha latte

Flat White

Flat white

Black Coffee with Milk

Black coffee with milk

Latte Coffee

Latte coffee

Cappucino Coffee

Cappucino coffee

Americano

Americano

Black Coffee

Black coffee

Burnt Basque Cake with Pistachios

Baked Basque cake with pistachios

Mango - Passionfruit Cheesecake

Mango - passion fruit cheesecake

Cocoa Almond Biscuit, Caramel Ganache, Caramel Mousse, Pecans

Cocoa almond sponge cake, caramel ganache, caramel mousse, pecans

Chocolate Brownie, Salted Caramel, Pecans

Chocolate Brownie, salted caramel, pecans

Medovyk With Blackberry Confit

Medovyk with blackberry confit