Spring 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 red anjou pears. 

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. 

            Spiced Carrot cake  6 

Moist, cardamom spiced carrot cake made with Groundwork Organics carrots. Topped with golden milk buttercream and candied kumquat.

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

Meyer Lemon tart 6

shortbread cookie crust filled with Meyer Lemon curd, topped with candied citrus, poppyseed 

Peanut butter miso cookie 3 (GF)

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

Brioche feuilletée Morning bun 6

laminated brioche creates a fluffy, flakey bun similar to a croissant. Filled with Meyer lemon zest and vanilla bean. Rolled in cinnamon and sugar. 

Chocolate tahini fudge cake 6 (GF)

refined sugar-free, flourless chocolate banana cake topped with whipped date tahini ganache, roasted cocoa nib, rose petal

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

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