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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. 

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