From the oven
The daily line-up — weekend specials rotate with the seasons.
Country sourdough
Our signature loaf: open crumb, deep crust, 48-hour ferment. Baked every day.
Morning pastries
Croissants, pain au chocolat and a seasonal danish, laminated in-house.
Seeded rye
Dense, dark and built for cheese. Baked Wednesdays and Saturdays.
Celebration cakes
Layer cakes made to order — pick a flavor, a size and a date at least five days out.
Cookies & bars
Brown-butter chocolate chip, oat and jam bars, and whatever the pastry team dreamed up this week.
Espresso & drip
Locally roasted coffee, pulled properly, to keep the pastry company.
A note on sellouts
Everything is baked in small batches and popular loaves can be gone by noon. Call ahead and we'll set one aside — no deposit, no fuss.