EATS & DRINKS
By Case Dighero | Photos by Meredith Mashburn
Maison Mouret
320 N. Bloomington St., Ste. B, Lowell | (479) 563-1163
A well-made croissant is, quite simply, a work of art. Building layers upon layers of dough and butter that yield a golden, flaky texture that is simultaneously crispy and moist is not an easy task, but rather one that takes years to perfect. The moment that a perfectly executed warm croissant is pulled apart to reveal fragrant air pockets of pastry, known as the honeycomb, is nothing short of culinary nirvana. Divine all by themselves, they are also worthy to stand up to both savory and sweet accoutrements of silky pastry cream, fresh fruit, and salty ham and cheese — and the list goes on. So, it’s not hard to comprehend my deep affinity and eternal search for the perfect croissant.
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Now, for those like me, the search has come to an end in Northwest Arkansas with the opening of Maison Mouret in Lowell. Chef and owner Maximilien Mouret, along with his wife, Bethany, have opened the doors for those with a croissant habit, bringing a long history of baking and a passion for making the perfect pastry. The Mouret family, which includes four children, relocated to Arkansas in July 2025 from Morro Bay in California and subsequently opened their modest bakery in September. Since then, it hasn’t taken long for the masses to catch wind of the magic that Maximilien spins in gorgeous, well-crafted laminated pastry.
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At age 15, Max started working at the family bakery, garnering knowledge and passion for French baking that ultimately led him to a life of authentic work with something he loves — croissants and French pastry. He and Bethany have carefully designed a place through their passion and faith that they hope inspires their own children to find solace in the business. Indeed, Masion Mouret is a family-operated bakery from open to close.
The croissants are divine — perfect, in fact — and the line that waits patiently every morning outside the small bakery is a strong indication of just how delicious they are. The bakery is perhaps best known for its Strawberry Croissant ($6.50), a freshly baked buttery pastry stratified with strawberries and dusted with powdered sugar. The Chocolate Croissant ($4.50) is also a thing of beauty, with golden layers of dough rolled into a tight bundle of perfect French chocolate — ethereal and delicious. Max also makes myriad tarts, including Fresh Fruit ($7) with kiwi, blueberries, citrus and strawberries, and my favorite, an Apricot Tart ($7) that is equal parts sweet and tart.
Other offerings include cookies, bread, quiche, cinnamon rolls and more. But again, the essential Plain Croissant ($3.50) is worth the trip alone.
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Without fail, the Mouret family has created not only a family tradition that should be perpetuated for generations to come, but also a place for those of us with a deep love of croissants.
