3Fold is laminated love 

In baking, a 3-fold, also called a letter fold, is a technique used to “laminate” or make layers in pastry. The process sandwiches butter between each layer as it’s rolled and folded again and again. Croissant dough can end up with 55 or more layers. This is what creates the sought-after flaky texture.  

At “3Fold. A bakery” the focus is solely on this type of dough and all the permutations of delights that can be made from it.  

“We wanted to do one product, and we wanted to make sure we did it really well,” co-owner Sara Fayard said.  

Dimitri and Sara Fayard met when Sara decided to focus her culinary career on pastry. Dimitri was teaching at the French Pastry School of Chicago, when Sara enrolled. Dimitri is a 2008 World Pastry Championship winner.  

A marriage, a move to Oak Park, three kids and the couple was ready for a new venture. Sara, who worked at Sugar Fixé in times past, was on the hunt for a location that could fulfil her vision. She landed on the former Pieritz Bros. Office Supply space in the newly renovated building at 401 South Blvd. in Oak Park.  

“Once we found this space, we knew that it was gonna be much larger than I personally was anticipating,” Sara Fayard said. “With Dimitri commuting to the city, we wanted something closer that we could both have the flexibility to say, ‘Oh, you can pick up the kids today.’ We said, ‘We’re going to open a bakery so we have more time with our family,’ which everyone kind of chuckles at. We’re chuckling now.” 

When the bakery soft-opened during the 2025 winter holidays, they were immediately swarmed by residents hungry for a business like this on the eastern side of Oak Park. Lines have been out the door at times.  

“People tell us, we are so glad you guys are busy. They don’t mind waiting 10 minutes,” Dimitri Fayard said. “We’re still scrambling to meet demand. We could not be happier, but it’s been a little overwhelming.” 

A big hit so far has been their raspberry and cream-filled croissant.  

“We planned on that being just on rotation,” Sara Fayard said. “Like we would change the fruit or change the filling. But yeah, I think that one’s gonna stay.” 

The cases are filled daily with variations on laminated dough: plain, almond, chocolate, lemon meringue croissants; cinnamon, fritters and pain perdu rolls. A hazelnut cruffin is striking. There are savory items too: quiche, ham and cheese croissants and on weekends a cro-dog.  

“Which is just a hot dog wrapped in croissant dough,” Sara Fayard said. “It has this really delicious, like sweet, spicy mustard glaze, which I think really makes it.” 

The Fayards plan to add more savory offerings and ultimately extend their hours further into the afternoon. Currently, the bakery opens at 7 a.m. on weekdays and 8 a.m. on weekends. Closing time is 2 p.m. everyday. 

For now, the Fayards are more than pleased with how things are rolling out.  

“It’s a team effort – Sarah and I, our baker as well as our front of the house – everything is successful because of the people that are behind us,” Dimitri Fayard said. 

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