These are the pastries we typically have every day (and we often have even more!).
Flavors are subject to change with the seasons and the whims of the chef.
Croissant: Made in traditional French fashion, these are true to our name – flake(y).
Pain au Chocolat: aka a croissant + chocolate
Smoked Paprika and Cheddar Croissant: Spanish smoked paprika and extra sharp cheddar within a croissant – crispy, savory, cheesy goodness.
Twice-Baked Ham & Smoked Paprika Croissant: One good thing deserves another – Black Forest ham and creamy cheese sauce baked in perfect harmony with our paprika croissant.
Pistachio Croissant: a twice-baked pistachio croissant, filled with rich pistachio cream. Sometimes we even use chocolate croissants just to make them that much more delicious.
Kouign Amann (pronounced “KWEEN-ah-mahn”): A specialty of the Brittany region, made with a dough similar to a croissant, but with salted butter and rolled in sugar, to then become crunchy and caramely and insanely delightful. And don’t miss our black sesame version – so so good. Really.
Cream Puff: Filled to order to maintain the integrity of the pastry, and to let you choose the flavor (or flavors) you fancy.
Cinnamon Brioche Rolls: These are anything but your regular cinnamon roll (well, except for the cream cheese frosting, a must). The layers are never-ending like a danish, so yes, we took the cinnamon roll to a much higher level, and it’s divine.
Goat Cheese and Jam Danish: Light and crispy, filled with creamy goat cheese and our seasonal jams – always a crowd pleaser.
Macaron: The French classic, beyond the classic flavors.
Canelé (pronounced “kahn-LAY”): I call this the “genius” of pastries. A vanilla rum custard is baked in special copper molds which lend to the unique shape and flavor. The outside becomes crunchy and deeply caramelized, while the inside stays soft and custardy. A unique pastry from the Bordeaux region, the flavor and texture are unparalleled. A must have item.
Financier (pronounced “fih-none-see-A”): A classic French snack cake made with browned butter and almond flour, with seasonal fruit baked inside.
Quiche: Pretty sure we’ve perfected the quiche. Our silky custard and never-soggy crust will satisfy your craving for the quintessential creamy eggy bite. Flavors are at the chef’s whim.
Tart: One never quite knows what we’ll fill our tarts with, but we do know it will be a sublime combination of flavors and textures. It’s what we do.
Daily specials: One never knows what we’ll create, but we do know it will be worth it. Come early and come often.