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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 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.