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.
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.
Sourdough 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!
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.