To place an order, please call 612.822.1119
Breads
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Baguette
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$2.25
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Epi Baguette
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$2.25
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Rustic
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$3.00
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Levain
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$3.25
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Miche
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$3.25
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Multigrain
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$3.75
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Fruit and Nut
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$4.25
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Focaccia
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$2.50
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Olive
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$4.25
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Rolls
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$0.50
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Olive Rolls
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$0.75
Daily Breads
Tuesday
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Pugliese
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$3.50
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Brioche
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$4.25
Wednesday
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Cañadas de Azúcar
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$2.00
Thursday
Friday
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Caraway Rye
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$3.75
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Egg Braid
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$4.25
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Sesame Levain
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$3.50
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Colomba
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$20.00
Saturday
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Pain de Mie White
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$3.25
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Rustic Baguette
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$2.25
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Colomba
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$20.00
Sunday
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Cañadas de Azúcar
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$2.00
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Egg Braid
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$4.25
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Pain de Mie Wheat
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$3.25
Pastries
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Kouign Amann
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$2.25
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Croissant
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$1.75
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Chocolate Croissant
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$2.00
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Pain aux Raisins
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$2.50
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Almond Danish
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$2.25
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Bostok
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$2.00
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Scone
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$1.75
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Soleil
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$2.25
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Raspberry Danish
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$2.25
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Pistachio Chocolate Danish
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$2.50
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Brioche Bun
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$1.25
Cookies
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Bittersweet Chocolate
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$1.00
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Rustic Chocolate
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$1.00
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Zucchero
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$1.00
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Pecan Shortbread
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$1.00
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Bittersweet Chocolate Shortbread
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$1.00
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Sbrisolona
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$2.00
Desserts
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Cherry Frangipane
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Individual
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$4.25
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Six Inch
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$14.00
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Ten Inch
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$25.00
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Chocolate Tart
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Slice
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$4.00
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Six Inch
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$12.00
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Ten Inch
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$22.00
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Fresh Fruit Tart
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Slice
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$4.00
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Six Inch
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$12.00
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Ten Inch
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$24.00
Glossary
- Baguette
- Traditional French loaf with a thin, crisp crust.
- Epi Baguette
- A baguette in the shape of a sheath of wheat.
- Rustic
- Free-formed loaf, with chewy crust and light crumb. Great for dipping in sauces or oil.
- Levain
- Classic loaf with a thick crust, great for sandwiches.
- Miche
- Traditional dark, chewy, country loaf with a thick crust. Good for sandwiches or with soup.
- Multigrain
- Our grainiest loaf, made with five grains, including flax and pumpkin seeds.
- Fruit and Nut
- Dark bread full of golden and dark raisins and toasted walnuts.
- Focaccia
- Chewy squares of bread with an olive oil flavor. Baked with different toppings every day.
- Olive
- Our rustic bread baked with niçoise and sicilian olives.
- Rolls
- Rustic, Petit Pain or Multigrain.
- Olive Rolls
- Olive.
- Pugliese
- Wheat bread baked with chunks of roasted potatoes. Great with any hearty meal.
- Brioche
- A rich, yet light bread, made with ample amounts of cultured butter and eggs.
- Cañadas de Azúcar
- Flat bread, baked with olive oil, and sugar sprinkled on top.
- Lavash
- A crisp cracker that is topped with salt, sumac and charnushka seeds.
- Caraway Rye
- Denser than most commercially yeasted ryes, it balances the flavor of caraway and the acidity of the fermentation process.
- Egg Braid
- Rich, four-stranded braid. Baked plain or with poppy or sesame seeds on top.
- Sesame Levain
- Toasted sesames inside and out give the bread a sweet contrast to the mild acidity of the levain.
- Colomba
- A naturally leavened Italian-style bread, Colomba is made around Easter. It has almond paste chunks and candied orange peel throughout the bread. The bread is baked in a mold that has a profile of dove.
- Pain de Mie White
- Ideal sandwich and toasting loaf.
- Rustic Baguette
- Darker, chewier baguette. From a centuries-old recipe.
- Pain de Mie Wheat
- Ideal sandwich and toasting loaf.
- Kouign Amann
- A pastry from the Brittany region of France with a crisp exterior and tender interior, with strong butter and sugar flavors. The name means "butter cake".
- Croissant
- A traditional flaky breakfast pastry with cultured butter.
- Chocolate Croissant
- A buttery croissant with two batons of French chocolate inside.
- Pain aux Raisins
- A traditional French-style danish that has pastry cream and rum soaked raisins rolled in.
- Almond Danish
- Our own almond cream is baked on top and accented with almond slices.
- Bostok
- An orange flower water soaked slice of brioche with almond cream spread over the top.
- Scone
- Heavy cream makes these moist and tender.
- Soleil
- A sun-shaped danish with pastry cream and either tart cherries or apricots.
- Raspberry Danish
- A crisp preserve topped pastry that is in a traditional snail shape.
- Pistachio Chocolate Danish
- A mixture of pistachio paste, pastry cream and chocolate chips create a unique flavor.
- Brioche Bun
- A rich yet light bread made with ample amounts of cultured butter and eggs.
- Bittersweet Chocolate
- Our most popular cookie, rich and dark, it brings together the flavors of cocoa and bittersweet chocolate.
- Rustic Chocolate
- Buttery, crisp and chewy with semi-sweet chocolate chips.
- Zucchero
- A tender Italian-style cookie with hints of lemon and vanilla.
- Pecan Shortbread
- Buttery and tender with ground toasted pecans throughout.
- Bittersweet Chocolate Shortbread
- Another version of our tender cookie with bittersweet chocolate.
- Sbrisolona
- An Italian-style cookie(it means crumbly in Italian) that has almond flour, corn flour, butter, grand marnier and vanilla as its prominent ingredients. The texture is drier and it goes well with coffee and tea.
- Cherry Frangipane
- Special Order Only (two day notice)
A rich French-style tart that is filled with our own almond cream and studded with wild tart cherries.
- Chocolate Tart
- A light dessert with a crisp shell that is filled with our own ganache.
- Fresh Fruit Tart
- A seasonal treat that changes throughout the summer. Fresh berries are layered over our own pastry cream which all rest in a crisp tart shell.