Fall Menu
rooted in the seasons, inspired by our travels, local farms, and west coast roots.
morning pastries
Cardamon Orange Blossom Bun 6
cake
Pistachio Olive Oil Cake 10
soft fluffy brioche swirled with cardamom, brown sugar, cinnamon, orange zest, and vegan butter. Topped with an orange blossom glaze.
Pumpkin Cream Cheese Brioche Danish 6
Tender, moist pistachio cake topped with Chio pistachio butter buttercream
and edible local flowers
*gluten-free version only available as whole cakes with 72 hour notice
house brioche topped filled with a spiced pumpkin cream cheese filing, topped with coconut flake crumble.
carrot cardamom cake 7
cardamom spiced carrot cake made with Gathering Together
Farm carrots, topped golden milk spiced buttercream
pear chai Maritozzo 7
soft brioche filled with house-made Kiyokawa Family Orchards
comice pear vanilla compote and masala chai spiced chantilly cream
Japanese pumpkin maple cake 7
Maple pecan sticky bun 6
roasted Sun Gold Farm red kuri kaocha pumpkin cake topped with maple buttercream & roasted pepitas
house brioche filled with a gooey cinnamon maple caramel and candied pecans
Hazelnut Apple Financier 6
tender tea cake made from house-ground & toasted Oregon hazelnut flour, and Freddy Guy's hazelnut oil, baked with Kiyokawa Family Orchards mountain rose apples
Squash & Mozzarella brioche 8
brioche topped with Gathering Together Farm butternut squash,
mozzarella, fried sage, and a hazelnut breadcrumb
pear Rosemary scone 6
cookies
fluffy, flakey shortcake biscuit infused with rosemary from our garden, studded with Kiyokawa Family Orchards comice pears
bread
Miso Brown sugar cookie 5
brown butter vanilla cookie made with organic red miso paste. Topped with Jacobsen flakey sea salt
sourdough chocolate chip cookie 5
Notes of brown butter and vanilla, made with our sourdough discard, studded with organic fair-trade 70% dark chocolate and topped with Jacobsen sea salt.
house focaccia bread
small 5 / large 10 / Veggie 6
made with organic California olive oil, each week we offer a version topped with rotating seasonal organic veggies sourced directly from local organic farms
roasted cauliflower beet sandwich 14
roasted cauliflower, roasted beet hummus, pickled watermelon raddish, confit garlic zaatar cream cheese, frisee on fresh baked house-made focaccia
ginger rye molasses cookie 5
soft & chewy ginger spiced cookie made with Camas Country Mill organic Dark Northern Rye Flour, rolled in orange zest & sugar
double Chocolate chunk cookie (gf) 5
a gluten-free version of our brown butter cookie base studded with valrhona white and milk chocolate
available thurs-Sunday starting at 11am
desserts
Buckwheat Ganache brownie (gf) 8
Camas Country Mill orgamic Buckwheat flour and Valrhona cocoa brownie topped
with dark chocolate ganache and roasted cocoa nib
chausson aux pommes 9
tender flakey pastry filled with Kiyokawa Family Orchards apple compote
& almond frangipane cream
pumpkin peanut butter cup (gf) 8
organic fair-trade dark chocolate filled with creamy pumpkin peanut fudge
topped with roasted pepitas & Jacobsen flakey sea salt
Quince Tart 10
vanilla creme patisserie, Groundwork Organics quince gel,
vanilla poached quince in a shortbread crust
*Please note, as a seasonal bakery, we rotate our menu items regularly and many ingredients depend on farm availability. Menu changes daily and may be different than what is listed here. Maritozzi, tarts, and focaccia come out after 9, and sandwiches are in the case at 11am.