Everything from the counter.

Slow-fermented sourdough with local wildflower honey baked into the crust. Our signature.

A simple white sourdough, fermented 36 hours. Crackling crust, open crumb.

Dense, dark, malty rye with sunflower, pumpkin, and flax. Cuts thin for sandwiches.

Three-day lamination. French butter, sea salt finish. Bakes until shatter-crisp.

Our laminated dough wrapped around two batons of Valrhona dark chocolate.

Caramelized, salted, buttery Breton pastry. Crackles when you bite it.

Currant and orange zest. Best ten minutes after the oven.

High-hydration focaccia, dimpled with olive oil, dotted with Castelvetrano olives.

Croissant dough twisted with ham and Gruyère. Lunch in one hand.

Six layers of honey sponge, sour cream frosting, candied honeycomb on top.

Single-layer cake with extra-virgin olive oil, lemon zest, candied citrus.