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 Winters Farm rhubarb. 

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, Gathering Together Farms leeks, garlic, rosemary and rotating seasonal veggies

 Lemon Lavender tart 6

lavender shortbread cookie crust filled with creamy lemon curd, topped with candied citrus, borage

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. 

Strawberry Shortcake  6 

Soft flakey shortcake biscuit topped with vanilla bean buttercream, Groundwork Organics first of the season strawberries, fresh thyme 

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