Fresh from the oven

Long-fermented loaf with a crackly crust and open crumb. Baked fresh each morning.

Olive oil-rich focaccia studded with Castelvetrano olives and fresh rosemary.

Hearty blend of stone-milled whole grains with subtle tang and dense texture.

Laminated with European butter, shatteringly crisp outside and soft within.

Filled with frangipane and topped with toasted almonds and powdered sugar.

Caramelized croissant dough rolled with cinnamon and orange zest.

Brown butter dough with dark chocolate chunks and flaky sea salt.

Vanilla pastry cream in a buttery shell, topped with market fruit.

Soft sandwich loaf swirled with cinnamon sugar and plump raisins.

Boiled and baked with our house everything spice blend.

Classic custard with smoked bacon and Gruyère in a flaky crust.

Bright citrus loaf muffin with poppy seeds and lemon glaze.