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 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. 

            gingerbread  Cake  6 

Moist & fluffy ginger molasses cake topped with spiced buttercream and pomegranate

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. 

Peppermint oreo  4

intensley dark and chocolatey sablés made with black onyx cocoa, filled spiced peppermint 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 poached pear from Kiyokawa Family 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

Miso Butterscotch sticky bun 6

house brioche bun rolled with buttery brown sugar filling, baked in miso butterscotch caramel & toasted pecans.

Cranberry Rosemary Orange scone    6 

our fluffy, flakey shortcake biscuit baked with dried cranberries, orange zest and fresh rosemary from our garden. 

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