Winter 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 Orchards pink rose apples.
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.
gingerbread Cake 6
Moist & fluffy ginger molasses cake topped with spiced buttercream and pomegranate
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.
Peppermint oreo 4
intensley dark and chocolatey sablés made with black onyx cocoa, filled spiced peppermint buttercream.
house focaccia bread
small 4 / large 9
organic California olive oil, Gathering Together Farms spring onion, garlic, rosemary and rotating seasonal veggies
Pear Almond tart 8
tender shortbread cookie crust filled with moist almond frangipane cream, baked with poached pear from Kiyokawa Family Orchards.
Peanut butter miso cookie 3 (GF)
rich flourless cookie made with natural organic peanut butter, red miso, topped with black and white sesame seeds
Miso Butterscotch sticky bun 6
house brioche bun rolled with buttery brown sugar filling, baked in miso butterscotch caramel & toasted pecans.
Cranberry Rosemary Orange scone 6
our fluffy, flakey shortcake biscuit baked with dried cranberries, orange zest and fresh rosemary from our garden.
*Please note, we are a seasonal bakery and we rotate our market items weekly.