Fall 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 Kiyokawa Family Orchards mountain rose apples

Spiced Ginger Bread  6

a light, tender, ginger molasses cake topped with spiced buttercream and fresh pomegranate

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. 

Brioche feuilletée morning Bun  6

Laminated brioche rolled with lemon zest, sugar, and vanilla bean. Crispy, flakey on the outside, and soft and fluffy on the inside.

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

ALmond butter miso cookie 3 (GF)

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

poached quince bostock 6

almond frangipane cream topped with vanilla poached quince, baked on top of our house brioche with toasted almonds

Rosemary blueberry scone    5 

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

Cranberry Cornmeal Cake (gf)    6 

Tender cornmeal cake baked with fresh tart cranberries 

Biscuit & housemade Jam 6

fluffy shortcake biscuit served with house-made Groundwork Organics marionberry jam

rye ginger molasses cookies 3

chewy ginger spiced cookies made with organic Camas Country Mill Dark Northern Rye Flour

*Please note, we are a seasonal bakery and we rotate our market items weekly. Market items may be different than what is listed here.