Everything in the glass case.
Step up to the counter. Everything here is baked the morning you buy it — when a shelf empties, it’s gone for the day. Prices are per item unless noted.
Breads
Naturally-leavened loaves on a long, cold ferment — blistered crust, open crumb, a faint tang. See breads →
Our flagship loaf — 36-hour cold ferment, a blistered mahogany crust, and an open, custard crumb.
A hearty sourdough crusted in toasted flax, sesame, and sunflower — soaked overnight for a tender crumb.
A naturally-leavened baguette with a thin, shattering crust and a sweet, lacy interior. Baked twice daily.
A wet-dough ciabatta with a wild, airy crumb and a whisper of cold-pressed olive oil.
A dense, dark deli-style rye with caraway and a long fermentation — built for pastrami and good butter.
Dimpled, golden, and pooled with olive oil, rosemary, and flaky salt. Made in small batches.
House-cultured butter, slow-churned and flaked with sea salt. The reason you bought the bread.
Pastries & Viennoiserie
Hand-laminated croissants, kouign-amann, and morning buns — folded, proofed, and baked to shatter. See pastries & viennoiserie →
Twenty-seven layers of European butter folded into our dough — shatter-crisp outside, honeycomb within.
Our laminated dough wrapped around two batons of 64% dark chocolate. Best within the hour.
Day-two croissants soaked in orange-blossom syrup, filled with frangipane, and crowned in toasted almonds.
The Breton “butter cake” — caramelized layers of laminated dough and sugar. We bake a limited tray each day.
Croissant dough rolled with cardamom-orange sugar and baked in a muffin tin until the edges caramelize.
An enriched-dough roll layered with brown-butter cinnamon and finished with crème-fraîche glaze.
Cakes & Tarts
Slices and whole cakes from the case, seasonal tarts, and the cakes you can make your own. See cakes & tarts →
Moist, golden, and barely sweet — fragrant with orange and finished with a crackle of demerara.
Pâte sucrée, vanilla-bean pastry cream, and whatever fruit is best at the tailgate market that week.
A deep, dark chocolate cake with whipped ganache — the whole-cake version lives in Custom Cakes.
Crustless, caramelized, and creamy at the center — the cake everyone photographs and then finishes.
Cookies & Bars
Brown-butter cookies, salted brownies, and the bars that go fastest after school lets out. See cookies & bars →
Brown butter, two chocolates, a 24-hour rest, and a sprinkle of flaky salt. Sells out by noon.
Fudgy, dense, and shiny-topped with a hit of espresso and flaky salt. No cakey nonsense.
Chewy oats, local maple, and a little cinnamon — our quietly addictive everyday cookie.
A shortbread base under a tart, set Meyer-lemon curd, dusted with powdered sugar.
Seasonal
What the market and the calendar give us — bakes that come and go with the season. See seasonal →
Free-form, buttery, and piled with thin-sliced local apples and a brush of honey. Autumn only.
A moist quick-bread with roasted pumpkin and warm spice — a holiday-table staple.
Spiced, fruited brioche with a piped cross and apricot glaze — our spring small-batch favorite.
Allergens
All items are made in a shared facility that handles wheat, dairy, eggs, tree nuts, soy, and sesame. Cross-contact is possible on every product; we cannot guarantee any item is free of a given allergen. See our FAQ & Allergens for more.