Every Loaf Told Before
It Leaves the Oven

27 layers of French butter, laminated by hand each morning. Flaky, golden, and impossible to resist.

Filled with house-made frangipane, topped with toasted almonds and a light sugar glaze.

Buttery phyllo wrapped around vanilla custard and whatever the season offers at its peak.

72-hour cold ferment. Thick, crackling crust. Open, irregular crumb. The kind of bread that makes you slow down.

Dimpled and generous, topped with fresh rosemary, flaky sea salt, and a pool of olive oil in every bite.

Crisp shattering crust, soft and airy interior. Baked fresh every afternoon for the evening crowd.

Single-origin espresso, locally sourced dairy, and baristas who actually care about the pull.

Grade-A ceremonial matcha whisked to order. Available hot or iced, with your choice of milk.

Something new every day — rotating seasonal flavors, limited batches, and baker's inspirations. Ask at the counter.