Winter 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 Kiyokawa Family Orchards mountain 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. 

Lemon almond olive oil cake  6 (gf)

a flourless almond cake infused with meyer lemon and California olive oil. Topped with lemon poppyseed buttercream and candied loquats. Citrus from Groundwork Organics Farm. 

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. 

passionfruit oreo  4

intensley dark and chocolatey sablés made with black onyx cocoa, filled with passionfruit buttercream. 

house focaccia bread    

small 4 / large 9

organic california olive oil, shallot, garlic, rosemary and rotating seasonal veggies

Tarragon Citrus tart 7

shortbread cookie crust filled with Groundwork Organics Tahitian lime custard, topped with tarragon poached California blood orange,and cara cara

Peanut butter miso cookie 3 (GF)

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

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

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