Pastries

Baked Fresh Every Morning

We start baking before sunrise so you can walk in to the smell of butter and caramelized sugar. Every pastry in our case is made from scratch in our kitchen — we laminate our own croissant dough, fold in real butter, and let time do the work.

You'll find the classics: plain and almond croissants, chocolate croissants (pain au chocolat), cinnamon morning buns, and scones that change with the season — blueberry in summer, pumpkin in fall, cranberry orange in winter.

We also bake fruit danishes with seasonal fillings, sticky buns on weekends, and the occasional kouign-amann when we're feeling ambitious. Everything is best in the first few hours, but we bake in waves so there's always something warm.

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Why We Bake This Way

We use European-style butter for flavor and flake. Our dough rests overnight. We don't cut corners, and you can taste it — the shatter of a croissant, the pull of a morning bun, the way a scone crumbles just right with your coffee.

Pair any pastry with our house coffee or a latte, and you've got the kind of breakfast that makes you slow down for a minute.

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What's in the Case

• Croissants — plain, almond, chocolate
• Morning buns — cinnamon-sugar with a soft, sticky center
• Scones — rotating seasonal flavors
• Fruit danishes — apricot, cherry, or whatever's in season
• Sticky buns — weekends only
• Muffins & quick breads — banana, zucchini, lemon poppy

We bake until we sell out, so mornings are your best bet for the full selection.