rooted in the seasons, inspired by our travels, local farms, and west coast roots.
hazelnut Financier 5
a delicate hazelnut cake made of Camas Country Mill organic wheat flour and house-ground local organic hazelnuts, topped with Kiyokawa Orchards pink rose apples.
Cardamom Orange Blossom Bun 6
soft fluffy brioche swirled with brown sugar, cinnamon, cardamom, orange zest, and Miyokos vegan butter. Topped an orange blossom glaze.
Spiced Zucchini Cake 6
Moist zucchini cake made with Groundwork Organics zucchini. Topped with cinnamon nutmeg spiced buttercream and Kiyokawa Orchards pluot.
sourdough chocolate chip cookie 3
our OG cookie made with our sourdough discard. A chewy center and caramelized edges with notes of brown butter, vanilla, studded with organic fair-trade 70% dark chocolate and topped with Jacobsen sea salt.
Spiced Pumpkin oreo 4
intensley dark and chocolatey sablés made with black onyx cocoa, filled spiced pumpkin buttercream.
house focaccia bread
small 4 / large 9
organic California olive oil, Gathering Together Farms spring onion, garlic, rosemary and rotating seasonal veggies
Pear Almond tart 8
tender shortbread cookie crust filled with moist almond frangipane cream, baked with bartlett pears from Kiyokawa Orchards.
Peanut butter miso cookie 3 (GF)
rich flourless cookie made with natural organic peanut butter, red miso, topped with black and white sesame seeds
Matcha Sticky bun 6
matcha brioche bun rolled with cinnamon & Mizuba matcha buttery caramel filling. Garnished with black sesame seed.
Pistachio Olive Oil Cake 5
tender, nutty cake made from freshly ground pistachios, organic olive & pistachio oil baked with seasonal local fruit.
Caramel Rosemary scone 6
our fluffy, flakey shortcake biscuit baked with shards of house-made toffee and fresh rosemary from our garden.
*Please note, we are a seasonal bakery and we rotate our market items weekly.