Cinnamon Sugar Monkey Bread
The edges of the dough books and pieces that aren’t quite big enough to be a croissant get cut up and mixed with a lot of Light Brown Sugar and Cinnamon, then placed in little cups, proofed and baked, and then decorated with powdered sugar.
Cardamom Spiced Morning Braid
I took the idea of morning buns, and changed the shape entirely to make it unique to our Bakery. It is croissant dough that is laminated with cardamom and pink peppercorns so the flavor is found throughout the dough. It is then sheeted down, cut, and BRAIDED into cute little rounds. Yes, we braid each one! After baking, they are immediately rolled in a Cardamom, Pink Peppercorn, and Cinnamon Sugar. ALLERGIES: Gluten, Dairy, Cinnamon
Cinnamon Roll
A cinnamon roll as big as your face! Enriched sweet dough, smothered in a cinnamon schmear, then frosted with a plethora of cream cheese frosting.
Ham & Gruyere Croissant
This croissant is filled with a whole grain dijon mustard, Black Forest Ham, and Gruyere Cheese. Gruyere is a cheese that is native to Switzerland; Swiss Cheese, But not the American version with holes. The cheese we source is from Austria and is aged for at least 12 months.
Strawberry Rhubarb Crumb Cake
We start with a vanilla bean coffee cake batter made with sour cream and house milled spelt -moist, sweet, and slightly nutty flavor from the Spelt Wheat. We then top it with strawberries and rhubarb! It definitely has more rhubarb than strawberries. After that we top it with a Cardamom Sugar Streusel and then we bake! After it is baking we top it with freeze dried strawberry powder.
Peaches & Cream Fox Tart
This fox tart is filled with a vanilla pastry cream, and fresh slices of peaches. After baked and golden, we glaze it with a blood peach glaze. Blood peach is a very neat varietal -they are blood/purple colored inside with a deep red skin. They originated in France, the Coteaux du Lyonnais region to be specific. This is a large vineyard region! They were originally planted in vineyards because they protect the vines from a parasitic fungus! Thus helping out the vineyard with fungus, they were sensitive to it so they developed more antioxidants than normal which creates the red flesh!
Mediterranean Olive & Ricotta Danish
Our buttery croissant dough, filled with a sweet and spicy calabrian chili, honey, and ricotta filling, topped with roasted red peppers and Castelvetrano Green Olives. Calabrian Chilis are from Calabria - the southern region of Italy. They are medium-hot on the spice level,while being sweet, fruity, and subtle smoky. Castelvetrano olives are grown primarily in Castelvetrano (Sicily) and are picked when green and supple, and then lightly brined. They have a buttery and creamy texture without having a forward taste of brine.
Blackberry & Lavender Honey Danish
A danish star filled with a lemon goat cheese filling, topped with juicy blackberries, and garnished with demerrara sugar and lavender buds prior to baking. Baked off to a dark goldenbrown, and then brushed with a lavender infused honey glaze to pop that lavender flavor.
Spiced Chocolate Pecan Cookie
A gluten-friendly option! It is similar to a crinkle cookie - crunchy and crinkly top layer, chewy and decadent inside like a brownie, filled with chocolate and pecans with just a hint of spice from cinnamon and cayenne.
Chocolate Hazelnut Croissant
A fun spin on the classic chocolaate croissant. Same shape, but also filled with a crunchy house-made hazelnut praline paste. The croissant is scored on top to revele layers and drizzled with extra dark chocolate.
Almond Blueberry Croissant
This is a twice baked croissant. What that means is that we proof and bake a beautiful plain croissant, slice it in half, brush an almond/vanilla simple syrup on both sides, spread almond cream on the bottom, top with blueberries, and then top it back off with it’s croissant top. Then we re-bake it with almond cream and almonds on top, and then finally garnish it with powdered sugar. Twice baked croissants are very popular, especially just a classic almond.
Strawberry, Mint, & Elderflower Handpie
This hand pie is a play on cockatil based off a mojito. This handpie is filled with a strawberry, mint, and elderflower pie filling which is then baked off and then decorated with an elderflower liqueur glaze all over the top, and garnished with a sprinkle of Freeze Dried Strawberries.
Blackberry & Chocolate Financier
We start with a chocolate financier cake - big flavor notes are almond flour and brown butter - and then bake that with blackberries on top, and then garnish with a dark chocolate ganache and toasted cacao nibs. The name “Financier” came from France when this cake was “made” around the corner from the Paris Stock Exchange - hence the baker decided to bake it in a Gold Bar shape and call it “Le Financier.”
Chocolate Chunk Cookie
This chocolate chunk cookie is a classic with a twist! We add rye flour to give it a toasty profile and showcase our house-milled grains. It features a crisp edge, a soft middle, and decadent dark chocolate chunks, with a touch of sea salt to accentuate all the flavors. Perfect for any chocolate lover!
Spring Berry Oat Bar
Another Spring oat bar is here! I just love the buckwheat shortbread base, so I turned it into a Spring-forward item. It’s layered with mixed berry jam and topped with a cardamom-spiced walnut crumble, making it a fantastic breakfast treat or afternoon snack. The combination of flavors and textures creates a delightful and satisfying bite, perfect for any time of day!
Spiced Rum Banana Cake
The Vegan Banana Cake has returned, now featuring a Spiced Rum Glaze and Candied Walnuts! This vegan delight is enhanced with ginger and cinnamon for added warmth, glazed with a rum simple syrup, frosted with a Spiced Rum Glaze, and topped with candied walnuts. We’ve partnered with Bear Creek Distillery to stay local, using their perfectly balanced spiced rum to give the cake the ideal amount of warmth and spice. It's moist, balanced, and slightly boozy, making it a fun treat for a morning or afternoon pick-me-up.
Butter Croissant
Our croissants start with a Biga pre-ferment, enhancing flavor, structure, and lightness. After fermenting overnight, the dough undergoes a final mix and is then chilled overnight to improve the lamination process. On the third day, we laminate and shape the dough with 30% high-quality European Butter, using two book folds to create 16 buttery layers. The shaped croissants are frozen for up to 3-4 days, proofed slowly, brushed with egg wash, and baked to a dark golden brown.