Warm sourdough,shattering pastries,and honest hospitality.

36-hour slow fermented with whole grain heritage wheat, blistered caramelized crust, and an open, custardy crumb.

High-hydration dough enriched with cold-pressed olive oil, fragrant garden rosemary, and crunchy Maldon sea salt flake.

Earthy blend of stoneground dark rye and nutty spelt rolled in toasted flax, sunflower, and toasted pumpkin seeds.

Hand-laminated over three days with 84% Normandy cultured butter. 27 delicate layers with shattering, honeycomb interior.

Filled with velvety house-whipped frangipane almond cream, soaked in orange blossom syrup, and topped with toasted almond flakes.

Croissant ribbon dough twisted with freshly ground green cardamom, cinnamon peel, and organic turbinado sugar crystals.

Tender brioche knotted with dense 70% dark Valrhona chocolate fudge ribbon, finished with cocoa streusel crumb.

Crisp sable breton pastry shell filled with roasted Oregon hazelnut praline, chewy smoked sea salt caramel, and chocolate ganache.

Flaky cream cheese pastry crust folded over macerated local blackberries, thyme blossoms, and lemon verbena.

Double shot of our custom single-origin Colombia roast with silky, velvety textured whole milk or organic oat milk.

Carefully brewed on our Marco Moccamaster. Rotating seasonal harvest featuring notes of stone fruit, honeycomb, and jasmine.

House-made infusion of organic Hawaiian turmeric, ginger root, whole black pepper, and cinnamon steamed with creamy oat milk.