Everything below is baked fresh the morning of. Quantities are limited — weekends sell out fast.
Our daily loaf. 72-hour cold ferment, organic white flour, sea salt. Open crumb, deep crust.
Whole grain with toasted sesame, flax, sunflower & poppy seeds. Hearty, nutty, ages a week.
Sourdough enriched with toasted walnuts and zante currants. Beautiful with sharp cheese.
Classic French baguette, thin crackling crust, soft interior. Baked at 7am and 11am daily.
Dense, dark, lightly sour. Made with locally grown rye and whole caraway seeds.
European cultured butter, three-day lamination. Shatteringly flaky.
Two batons of single-origin dark chocolate folded into our croissant dough.
Twice-baked with house-made frangipane and toasted sliced almonds.
Croissant dough rolled in orange zest & cinnamon sugar. Caramelized edges.
Rustic free-form tart with whatever fruit is at the market that morning.
Burnished caramel shell, custardy rum-vanilla interior. Made in copper molds.
Crisp edges, chewy center, flaky sea salt. A weekend favorite.
Scandinavian-style enriched dough, hand-twisted, glazed with cardamom syrup.
Call ahead or send us a note — we'll set aside what you need.
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