Kwosson 
Superior's newest microbakery

My name is Mark Ramos, and I love croissants. Some time after moving to Superior in 2020, I decided I was going to learn to make them. "How hard can it be?", I thought.

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I failed countless times. I watched every croissant video on the Internet (at least three times). I learned more than I thought possible about flour. I wrestled with doubts about ingredients, temperature, equipment. It was a long dark night between that naive decision and the day a beautiful croissant finally emerged from my oven.

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It was all worth it. As much as I enjoy eating a good croissant, I learned that I love making them even more. And I look forward to sharing my treats with you.