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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 dried cranberries and toasted pecans.
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.
Breakfast Plate
Two slices of any bread with a side of jam and butter.
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.
Corona Dulce
A Spanish brioche bread, it means sweet crown, that balances the richness of butter and eggs with the distinct flavor of anise. The bread resembles a somewhat flat crown.
Egg Braid
Rich, four-stranded braid. Baked plain or with poppy or sesame seeds on top.
Currant Rye
Moist, dense naturally leavened rye that has brandy soaked currants.
Sesame Levain
Toasted sesames inside and out give the bread a sweet contrast to the mild acidity of the levain.
Pain de Mie White
Ideal sandwich and toasting loaf.
Rustic Baguette
Darker, chewier baguette. From a centuries-old recipe.
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.
Brioche Bun
A rich yet light bread made with ample amounts of cultured butter and eggs.
Cinnamon Almond Danish
A danish bun that is swirled with cinnamon almond cream.
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.
ANZAC
(Australia New Zealand Army Corps) A crisp chewy biscuit with coconut and oats. It does not have any eggs. CURRENTLY ONLY AVAILABLE ON SATURDAY AND SUNDAY
Meringue
A crisp exterior and somewhat chewy interior that is sweet and made with ground cocoa nibs
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.
Fraisier
An eyepopping cake that has layers of vanilla cake and mousseline cream (butter enriched pastry cream) that is topped with whole fresh strawberries and a layer of our own marzipan.
Chocolate Pistachio Tart
A simple chocolate shell with a smooth custard-style pistachio cream and topped with chocolate whipped cream.
Paris-Brest
A split ring of pate a choux that is filled with coffee cream.