Curated seasonal offerings
Whole grain, stone-ground flour, 48hr fermentation.
Sweet fig jam folded into dough with toasted walnuts.
Airy interior with a crisp, floury crust. Perfect for dipping.
Double-baked with homemade almond cream and toasted slivers.
Flaky dough filled with seasonal berry compote and glaze.
Rich chocolate swirls in a brioche dough.
Double shot espresso with micro-foam milk.
Espresso, oat milk, and pure Vermont maple syrup.
Steeped for 24 hours. Smooth and bold.