CroBean Cafe & Bakery brings a French artisan baking program to Alpine's commercial corridor at 2806 Alpine Blvd, where every croissant, baguette, and sourdough loaf is shaped and proofed from scratch on-site each morning. The from-scratch commitment extends to ingredient sourcing along Alpine Blvd, with Ranch Farmers Market stocking local produce and specialty items two blocks west. A laminated-dough process yields the oversized croissants — plain, chocolate, cinnamon cream cheese, and ham-and-Swiss variations — that anchor the pastry case, while a quiche program rotates seasonal vegetable and cheese combinations through a traditional custard-and-shortcrust format. The espresso and latte menu pairs house-pulled shots with house-made caramel, and the full operation sits on the same Alpine Blvd stretch where Mcilhenney Brewing Co. pours small-batch ales. CroBean's macaron production follows a French meringue method — almond flour, egg whites, and granulated sugar whipped to stiff-peak stage before piping into individual shells filled with ganache or buttercream.