Bakery
Our bakery works before the city fully wakes, so the counter can tell the day’s first story.
The Counter
We bake in small batches to protect texture: the crackle of laminated dough, the chew of sourdough, the tender crumb of cake.
Croissants
Our croissants are folded with cultured butter, rested patiently, and baked until the edges are deeply golden.
Sourdough
Our starter brings gentle acidity and depth to loaves built for brunch plates, toast, and home tables.
Cakes
We keep cakes textured and balanced, leaning on fruit, cacao, nuts, citrus, and olive oil instead of heavy sweetness.
Cookies
Our cookies are designed for espresso pairings: crisp edges, soft centers, and enough contrast to keep each bite interesting.
Savory Bakes
Vegetables, cheeses, herbs, and flaky dough come together for guests who want the bakery without the sugar.
Daily Specials
Specials change with market fruit, weather, and the bakers’ best idea of the morning.