Crapulix

French patisserie in Steglitz: Olivier Lorente bakes alone, croissants with lots of butter and salt made over two days, plus canelés and tartlets.

Olivier Lorente started out with a stall at the Winterfeldtmarkt. In 2021 he rented the shop on Schildhornstraße and renovated it from scratch; under twelve layers of wallpaper he found newspapers from the Second World War. Today it is his patisserie, and he works alone in the bakehouse. Lorente doesn't want anyone else making his croissants, because then they would simply be different.

He trained in Michelin-starred kitchens and later ran restaurants of his own before switching entirely to pastry. A batch of croissants takes him about twelve hours of work spread over two days, without a proofing cabinet and with butter sheets he makes by hand. His croissants are rich, with lots of butter and lots of salt.

Next to them are pain au chocolat, cinnamon rolls, walnut and chocolate financiers, canelés, raspberry and crumble tartlets and lime-mascarpone tarts, plus baguette and rolls. On pre-order Lorente also bakes cakes and quiches. On Saturdays Crapulix still has a stall at the Winterfeldtmarkt in Schöneberg.