OUR PRODUCTS
Bread
SOURDOUGH LOAF
Our original (classic/rustic) sourdough loaf: Made with King Arthur flour, water, and salt. Contains 10% organic whole wheat from NY state. Ⓥ
SOURDOUGH BAGUETTE
King Arthur flour, water, and salt. 22" long (about 2x the size of a standard baguette). Crispy crust, dark bake, soft inside. Contains 10% organic whole wheat from NY state. Ⓥ
SOURDOUGH WHOLE WHEAT LOAF
King Arthur flour, freshly milled NY state organic wheat flour water, salt, and malted black barley. Notes of chocolate, coffee, toast, wheat. Flavorful, but not overwhelming. Dark, rustic crust with a soft and fluffy interior. Ⓥ
BRIOCHE LOAF
King Arthur flour, baker's sugar, salt, eggs, and butter. A soft, sweet, buttery loaf. Great for french toast and toast with jam, nut butters, mascarpone, butter, ect.
SANDWICH LOAF (AKA SAMMY)
King Arthur flour, water, extra virgin olive oil, and salt. Baked in a pan to achieve a different shape and a softer crust. Great for kids. Ⓥ
WHOLE WHEAT SANDWICH LOAF
King Arthur flour, freshly milled NY state organic wheat flour water, salt, and malted black barley. Notes of chocolate, coffee, toast, wheat. Flavorful, but not overwhelming. Approachable crust with a soft, fluffy interior. Ⓥ
Pastry
CROISSANT
Beurre (butter) classic french style croissant made with King Arthur flour, water, salt, sugar, butter. Laminated with 82% european butter, 16 layers.
PAIN AU CHOCOLAT
Alternate names: chocolatine, chocolate bread. Classic french style croissant made with King Arthur flour, water, salt, sugar, butter. Laminated with 82% european butter, 16 layers. Contains three bars of valrhona 55% dark chocolate.
ALMOND CROISSANT
Twice baked (beurre) butter croissant stuffed with our house made almond frangipane. Topped with more frangipane, toasted almonds and dusted with powdered sugar.
CHOCOLATE ALMOND CROISSANT
Twice baked pain au chocolat stuffed with our house made almond frangipane. Topped with more frangipane, toasted almonds and dusted with powdered sugar.
CINNAMON ROLL
Laminated croissant dough, rolled up with brown sugar and cinnamon. Baked in a muffin pan and topped with an orange infused vanilla icing.
KOUIGN-AMANN
Pronounced “queen-a-mon”. Best described as a “salted caramel croissant muffin”. A uniquely delicious croissant pastry rolled in a mixture of sugar and a pinch of salt, and baked in a muffin pan to achieve a gorgeous round, flower-like shape.
CARDAMOM BUN (aka CARDI-B)
Morning bun styled pastry made with our croissant dough. Rolled up with a filling made of cardamom, orange zest, and dark brown sugar. Baked and rolled in cardamom sugar.
COFFEE CAKE
New York style cinnamon swirl coffee cake made with our brioche dough. Topped with dutch crumb and powdered sugar. Contains no coffee.
BOMBOLONI
Pronounced “bomb-bo-loni”. Italian style soft, buttery fried brioche dough, rolled in baker's sugar and filled with our house made filling of the day, and/or unfilled.
HAM AND COMTE CROISSANT
Our croissant dough, laminated with 82% European butter, Filled with Paris ham and aged Comte cheese.
CHOCOLATE CHIP COOKIE
Malted, sourdough, brown butter, chocolate chip cookies topped with maldon salt and homemade sourdough breadcrumbs.