made from scratch, baked fresh daily

In a celebration of the earth’s naturally occurring harvests, local availability, and a spirit of spontaneity, we offer a consistent menu of basic pastries which serve as the backdrop for a variety of flavors. Throughout the year fresh ripe fruits, nuts, seeds, dried fruits, and chocolate add color as they are most readily available.

We look forward to delighting your senses with the familiarity and consistency of skillfully produced pastries and desserts while their fillings and flavors rotate with the changing seasons. We see it as something to look forward to- we love when seasonal bounties give us the opportunity to share a crème fraîche tart topped with fresh berries in the early summer when the fruit is perfectly plump and ripe, or a danish topped with fresh, juicy, honey glazed plums; and as the light changes and the days shorten, we look forward to the shift toward cozy and satisfying mini pumpkin pies made from locally grown Hubbard pumpkins and lean on frozen berries and long-lasting fruits like apples and pears to carry us through winter.

galettes

Seasonal Fruit Galettes:

Cooked fruit filling wrapped in a tender, flakey pie dough.

$2.75

Cherry, Cranberry, Blueberry, Apple, or

Ginger Peach 

frangipane galettes with seasonal fruit

A sweet, spongey-but-firm baked French almond creme wrapped in tender, flakey pie dough.

$4-

Apple, Pear, Honey-Glazed Seasonal Berries, or Honey-Glazed Plum

seasonal vegetable galette

Seasonal veggies, cheese, herbs, and or spices nestled into flakey, tender, buttery pie dough.

$4-

Caprese, Spinach and Feta, Citrused Asparagus and Goat Cheese, Corn Green Chile and Jack, or Spinach and Feta,

mini pies

mini pecan pies:

Pecan halves swimming in a classic, gooey, lightly salted classic pecan pie filling.

$5-

mini apple pies:

Three kinds of apple tossed with orange zest, a dash of almond extract, and cinnamon, cooked down into a sweet caramelized filling and topped with cinnamon streusel.

$4-

mini lemon meringue pie

Tangy, sturdy lemon curd made from freshly juiced lemons nestled into a crust of scratch-made pate-sucree, and topped with a firm and delectable torched marshmallow meringue.

$6-

Pastry

bostock

A thick slice of housemade bread, dipped in rosewater syrup, spread with French Almond Creme, sprinkled with sliced almonds, and baked til crisp on the edges but still soft in the middle. Finished with a dusting of powdered sugar.

$3.50

cinnamon roll

Available glazed or classic, these fluffy bakery cinnamon rolls often bring an exclamation of “these remind me of my Grandmother’s cinnamon rolls!” I didn’t know yours, but maybe she knew mine!

$3-

croissants

Butter croissants:

Made from scratch using European Style butter Flakey, shattery, honeycomb crumb.

$2.75

bearclaw:

Shattery Croissant dough folded around a cake filling mixed with almond flour and citrus, shaped like a little bearclaw. Topped with a sliced almonds and powdered sugar.

$4-

pain au chocolat

Two rich 48% chocolate batons from Barry Callebaut, renowned chocolate producer, nestled into handmade buttery, shattery croissant dough. Baked ‘til golden brown and topped with dusting of powdered sugar.

$3.75

savory

Quiche by the slice:

Local, pasture raised eggs, filled with seasonal veggies, cheeses, and sausage or ham.

$6-

Ham green chile and cheese, cheesy tomato basil, green chile chicken sausage with cheddar and green chile, cheesy asparagus chard.