Croissant au Beurre
$4.50Classic butter croissant, French AOP butter, 72-hour cold ferment.

Order ahead for pickup. Last orders 30 minutes before close. We bake to demand — popular items sell out by 11 a.m.
Classic butter croissant, French AOP butter, 72-hour cold ferment.

Dark chocolate batons folded in flaky butter dough.

Twice-baked, frangipane, toasted almonds, powdered sugar.
Caramelized Breton pastry, salted butter, demerara crust.
Cardamom sugar, orange zest, croissant dough.
Bordeaux classic — rum and vanilla custard, deep mahogany crust.
Meyer lemon curd, sablé Breton, torched meringue.
Choux ring, praline mousseline, candied hazelnuts.
Caramelized puff, Tahitian vanilla cream, fondant glaze.
Heritage flour, 36-hour ferment, blistered crust.

T65 flour, hand-shaped, baked twice daily.
Dark rye, sunflower, flax, caraway.
Enriched with butter and egg yolk, soft pull-apart crumb.
Baguette, Bayonne ham, cultured butter, cornichons.
Sourdough toast, smashed avocado, radish, citrus, sea salt.
Soft farm eggs, herbed crème fraîche, chives, sourdough.
Brioche, Gruyère béchamel, country ham, brûléed top.

Rotating single origin.
Earl Grey, Sencha, Chamomile, Peppermint.
70% dark, steamed milk, cocoa nibs.