Everything below comes out of one oven, starting at 4 AM. When it’s gone, it’s gone.
Whole loaves. Reserve ahead Friday–Sunday —they sell out.
48-hour cold ferment, blistered crust, tender crumb. The flagship since day one.
Dark, dense, caraway-forward. The Tuesday special that refused to stay a special.
Castelvetrano olives folded in by hand, brushed with rosemary oil.
Soft, golden, square —the toast-and-jam workhorse. Weekends only.
Laminated over three days. Limit six croissants per person on Saturdays (sorry, and you’re welcome).
Shatters exactly the way a croissant should.
Two batons of dark chocolate, never one. We’re not monsters.
Croissant dough, cinnamon sugar, candied orange. The sleeper hit.
Whatever the farm stand had this week, wrapped in all-butter pastry.
Single-origin beans roasted two miles away, pulled on a machine older than the shop.
Doppio, always. Chocolate-cherry finish.
Six ounces, proper foam, no size upgrades offered or needed.
Local honey, house lavender syrup —the one exception to our no-syrups rule.
Refills free while you’re in the shop. We mean it.
Weddings, birthdays, and any excuse for cake. Ask at the counter or use the order form.
Two tiers of whatever you’re celebrating. Consultation included.
A dozen assorted, still warm if you time it right.
One loaf a week, your choice, held at the counter every Friday.
Reserve today’s bakes for pickup, or plan a special order.