Everything is made from scratch with organic flour, local eggs, and imported European butter.
$8.50
48hr ferment, stone baked, wild yeast levain.
$7.00
100% stone-milled heritage wheat, honey, sea salt.
$4.50
72-layer lamination, imported French butter.
$5.00
Dark Valrhona chocolate batons, flaky layers.
$6.50
Almond cream, fresh figs, honey glaze.
$5.50
Buttery brioche swirled with pumpkin and warm spices.