Valrhona Pain au Chocolat
Double batons of seventy percent dark Valrhona chocolate folded into twenty-four laminated layers of cultured butter pastry dough, finished with a brittle sugar sheen.
Twice-Baked Almond Frangipane
Day-rested croissants brushed with orange blossom syrup, filled with stone-ground almond cream, and baked twice until deeply toasted and crowned with sliced almonds.
Classic Sourdough Croissant
Seventy-two hours of cold fermentation and Normandy cultured butter yield an open, translucent honeycomb crumb protected by a deeply caramelized, paper-thin exterior shell.
Seasonal tarts and specialties
Roasted Fig Sablé Tart
Ripe Mission figs roasted over hazelnut frangipane in a crisp sablé shell, finished with reduced balsamic syrup and freshly cracked Tasmanian black pepper.
Salted Butter Kouign-Amann
Slow-caramelized laminated dough folded with coarse Guérande sea salt, yielding a shatteringly brittle outer glaze that gives way to a soft, steamy buttery core.
Wild Thyme Escargot
Laminated croissant dough rolled with aged Comté cheese, blistered garlic puree, and mountain thyme, pulled hot from the deck during the eight o'clock bake.
Dialed coffee pairings
Carefully calibrated roasts selected to cut through high-fat cultured butter and highlight the subtle acidity of our slow-fermented doughs.
Single-Origin Batch Brew
Six-Ounce Flat White
Cold-Steeped Herbals
Washed Ethiopian heirloom coffee with crisp bergamot notes and stone fruit acidity, brewed fresh every half hour to accompany rich laminated pastries.
Double ristretto pull paired with lightly textured whole milk, balancing cocoa sweetness against the dark bitter chocolate of our morning bakes.
Twelve-hour ambient infusion of lemon verbena, dried chamomile flowers, and wild mint, served chilled over hand-cut ice for an uncluttered finish.
Our counter operates on a strict walk-in schedule. Bakes emerge at 06:30, 08:30, and 10:30 until daily trays sell through.