Weekly Special Menu

Twice baked croissant with pistachio frangipane and cardamom syrup.

Made from sourdough croissant scraps, these go perfectly with morning coffee or as a crispy dessert. 

Flaky, slightly tangy, buttery and delicious.

Definitely my most popular pastry: not overwhelmingly sweet, with cardamom in the dough, glaze, and filling. Flour is...

Risen with 100% wild yeast, this simple bread tastes anything but. With a light open crumb it's perfect for grilling ...

Sourdough croissant with Deep Harvest Farm kale and sharp cheddar cheese.

Sourdough croissant with parmesan, dried nettle, and dried chanterelles.

These sourdough baguettes take several days to make, which develops a naturally high acidity, in turn leading to a mu...

A box of sugar cookies decorated with royal icing and natural food dyes

Wow your friends with artistically crafted buck heads out of seeded baguette dough.