Country Sourdough
48-hour fermented levain, hearth-baked with a shattering crust and an open, tangy crumb.
Seeded Rye
Dense, malty rye loaded with sunflower, flax, and caraway — perfect for open-faced sandwiches.
Baguette Tradition
Classic French baguette with a thin, audible crust and a soft, slightly chewy interior.
Olive & Rosemary Focaccia
Olive oil-rich dough dimpled and topped with Castelvetrano olives and fresh rosemary.
Whole Wheat Miche
Hearty whole-grain round with subtle sweetness and a moist, nutty crumb.
Ciabatta
Wet dough, wide holes, and a rustic flour-dusted crust — ideal for panini.
Butter Croissant
Laminated with cultured European butter — impossibly flaky with a golden, shattering exterior.
Pain au Chocolat
Two bars of dark chocolate wrapped in our signature croissant dough.
Almond Croissant
Twice-baked with frangipane filling, sliced almonds, and a dusting of powdered sugar.
Kouign-Amann
Breton caramelized laminated pastry — crisp, buttery, and irresistibly caramel-sweet.
Ham & Gruyère Roll
Savory croissant dough rolled with smoked ham and aged Gruyère cheese.
Morning Bun
Orange-zest laminated roll coated in cinnamon sugar — crisp edges, soft center.
Seasonal Fruit Galette
Rustic free-form tart with almond cream and whatever fruit is ripest at the market.
Cinnamon Roll
Enriched dough swirled with brown butter cinnamon filling and cream cheese glaze.
Blueberry Muffin
Bakery-style domed muffin with fresh blueberries and a buttery streusel crown.
Lemon Poppy Scone
Tender British-style scone with bright lemon glaze — best served warm.
Chocolate Chip Cookie
Thick, chewy, and loaded with Valrhona dark chocolate — edges crisp, centers molten.
Canelé
Bordeaux classic — caramelized shell, custardy center, perfumed with vanilla and rum.