The Daily Menu

Our signature high-hydration loaf. Blend of heritage wheat and stoneground spelt flours, baked dark for a thick caramelized crust.

Nutty ancient spelt flour enriched with organic local wildflower honey and toasted pumpkin seeds.

Traditional German-style dark rye loaf infused with organic caraway seeds. Dense, aromatic, and deeply satisfying.

Standard country sourdough loaded with toasted sunflower, sesame, pumpkin, and brown flaxseeds.

Soft wild-yeast dough folded with green olives from Kalamata and fresh rosemary leaves. Available Friday–Sunday.

Traditional 27-layer laminated puff pastry prepared with premium French Charentes-Poitou AOC butter.

Flaky butter pastry wrapped around two batons of 70% dark single-origin Venezuelan chocolate.

Soft cardamon-infused brioche dough rolled with a sweet pistachio filling and finished with rose syrup glaze.

Crispy square danish loaded with vanilla bean pastry cream and topped with fresh glazed seasonal stone fruits.

Salted butter-sugar laminated dough caramelized in iron molds. Crisp, sticky, and slightly sour.

Sweet pastry shell, thin pistachio frangipane layer, organic cream, topped with fresh black mission figs and raspberries.

Crisp caramelized sourdough puff pastry leaves sandwiched with rich dark chocolate cremeux.

Shortbread crust with sharp organic lemon curd, topped with toasted fluffy vanilla bean Italian meringue.

Choux pastry ring filled with caramelized pecan praline mousseline cream and topped with toasted pecans.

Brewed with our rotating single-origin organic coffee beans sourced directly from small-holder farms.

Double espresso with textured organic whole milk or house-made oat milk.

House-fermented sparkling probiotic tea made with organic green tea and raw mountain honey.

Cold-pressed local organic apples blended with spicy ginger root extract.