Bakery

Prefer a variety? Let us choose an assortment of our muffins for you!

Another committed effort for our GF line-up, this one is a moist banana muffin with hazelnuts and house made Nutella

This one is like a little mini carrot cake: chock full of apples, carrots, coconut, pineapple, raisins, and walnuts

This muffin is delicate and tender….a bit of nutmeg added to the batter gives this muffin warmth, then rolling it in Vietnamese Cinnamon Sugar afterwards keeps the dream alive. Best muffin top in town!

We take our gluten free muffins seriously, and want them to taste as good as all the others in our line up. This muffin is made with almond flour and house made berry jam, then topped with sliced almonds. Baked in parchment paper to ensure a GF bake, this muffin is delicious AND just happens to be GF as well

This one is the wallflower of our muffin line up. Moist and tender, with a honey crust on the outside that makes it really memorable

A cake-style muffin, this one has lemon zest and sour cream in the batter. After baking the muffin is drizzled with lemon syrup for an extra moisture/ flavor hit! A very lemon-y muffin

This is a sturdy muffin, holding lots of blackberries within it, topped off with a brown sugar crumble

Made with Granny Smith apples and fresh walnut pieces, this is an unusual muffin because of it’s soft/crisp texture. It also happens to be one of our top sellers (bonus: its also vegan!)

Oatmeal gives this one a bit more chew… add currants and orange zest to make this one a reminder of old fashioned traditional scones of yesteryear. Devonshire cream, yes please!

Prefer a variety? Let us choose an assortment of our scones for you!

A traditional scone, made in the biscuit style… Raspberry Scones are made with raspberries and orange zest, Blueberry Scones are made with blueberries and lemon zest. Both have a sugar glaze on top

A fall favorite with pecans , orange zest, and maple glaze on top

Made with croissant dough so they’re especially crisp. After baking they’re rolled in Vietnamese cinnamon sugar for a spicy sugar bite!

Also known as elephant ears, these are puff pastry and sugar, baked crisp. Pure crisp pastry bliss

This is an old-world pastry currently experiencing a renaissance. Think of it as a salted caramel croissant. Since they’re rich, we keep them small

A savory twist on the croissant, this one with Hobbs Applewood Smoked Pork, Gruyere Cheese, and a schmear of Edmond Fallot mustard

We’re very proud of our croissants, as we make them all in-house, the old fashioned way, folding dough and butter together many times to get that layered, crispy effect. Crispy outside, moist and tender inside

So named because the pecans down its back resemble a crocodile. Think of this one as the equivalent of a Pecan-Brown Sugar-Maple-Pastry Bar. Crisp and chock full of nuts!

This one is unique, since it’s made with croissant dough, for a flaky, crispy, just-a-little-bit crunchy cinnamon roll. Lots of our good Vietnamese cinnamon, pecans + walnuts, and a light glaze on the top for just a kiss of sweetness.

Our own croissant dough, this time rolled with chocolate batons on the inside. Warm it up a little for a special, melty chocolate effect….

Delicate Danish dough, braided around a cream cheese and blueberry filling. Rich and luscious. Look for this one with Sacramento peaches in the summertime

This one is Danish dough, soft and tender, filled with an almond + chocolate filling. Called “paws” because they’re a little smaller and more tender than the traditional.

Crispy and crunchy outside, with moist almond paste inside, garnished with toasted sliced almonds on top

This cake has a brown sugar and walnut streusel both inside and out

Whole Blueberries and Lemon Zest flavor this moist and low-fat (can you believe it?) Cinnamon sugar-topped Coffee Cake. Available year round, though available to substitute with cranberries in the fall/winter months

Karen’s favorite baked good in the whole place. This pound cake is special because it has polenta and almond paste in it. It’s great on it’s own, luxurious as shortcake, perfect when it’s toasted and drizzled with honey

Bakers’ Choice of assorted Cake Flavors. Daily selection may vary. Can’t decide on a cake flavor? Order one of our 5 piece ($20) or 10 piece ($40) cake sampler boxes….

Layers of Dark Chocolate, White Chocolate, and Raspberry Mousse. *Gluten Free

Just like our larger cake, but assembled in clear Desserts Cups – Ready to serve!

Our tribute to the Classic (only better) with a hint of Dark Rum! $5

A base of chocolate brownie and rich coconut, coated with our chocolate ganache and topped with toasted whole almonds

We make these with nuts or without nuts. Nice BIG chucks of chocolate chips, brown sugar cookie, and just the right proportion of crispy outside and soft center

Royal because they’re much more special than a traditional oatmeal cookie…. currants, coconut, and puffed rice cereal make the difference here

Traditional. Why mess with a good thing?

Our gingersnap cookies are still a little soft, zesty with ginger, and a little crunchy with granulated sugar on top

A traditional cookie… a crumbly pecan shortbread dressed in a pretty powdered sugar coat. A smaller cookie too, nice size for assortments

A dainty cookie, loved by all: buttery shortbread, rolled in thinly sliced almonds, and baked with a bellybutton of raspberry preserves. Melt in your mouth…

Traditional shortbread, in a little rectangle. Firm and sturdy, yet buttery and delicate

This moist Brownie is topped with Chocolate Chips, Pecans, and Caramel Sauce

A Dark Chocolate Brownie with White Chocolate Chips, dusted with Powdered Sugar

Chocolate Brownie base with a thick layer of Peanut Butter on top

Traditional with Honey Graham Cracker, Chocolate Chips, and Marshmallow

An Almond cookie base, layered with a Raspberry or Apricot Jam. Topped with a Toasted Almond Streusel