Spring menu 

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 Winters Farm rhubarb

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. 

Cardamom Carrot Cake  6 

Empowered Flowers Farm organic carrots, spiced golden milk buttercream, candied kumquat

sourdough chocolate chip cookie 3

our OG cookie made with our sourdough discard. Notes of brown butter and vanilla, studded with organic fair-trade 70% dark chocolate and topped with Jacobsen sea salt. 

MAtcha oreo  4

intensely dark and chocolatey sablés made with black onyx cocoa,

filled with organic Mizuba matcha cream.  

house focaccia bread    

small 4 / large 9 / Veggie 6

organic California olive oil, Gathering Together Farms spring onion, garlic, rosemary. Each we also offer a slab topped with rotating seasonal organic veggies from local farms

Passionfruit tart 8

vanilla shortbread cookie crust filled with passion fruit curd, topped with whipped coconut cream, local flowers 

Peanut butter miso cookie 3 (GF)

rich, flourless cookie made with natural organic peanut butter, red miso, topped with black and white sesame seeds

MAPLE PECAN sticky bun 6

house brioche bun rolled with buttery brown sugar filling, baked in a maple caramel caramel sauce & toasted pecans.

Rosemary Currant scone    6 

 fluffy, flakey shortcake biscuit infused with rosemary from our organic garden, studded with dried currants

Pistachio Olive Oil cake (gf)    6 

house-ground pistachio flour, organic California olive oil cake topped with whipped chocolate ganache buttercream

lavender sugar cookie 3

soft chewy middle, with crispy caramelized edges, infused with dried lavender and vanilla bean

*Please note, we are a seasonal bakery and we rotate our market items weekly.