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.
Cardamom Carrot Cake 6
Empowered Flowers Farm organic carrots, spiced golden milk buttercream, candied kumquat
sourdough chocolate chip cookie 3
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.
MAtcha oreo 4
intensely dark and chocolatey sablés made with black onyx cocoa,
filled with organic Mizuba matcha cream.
house focaccia bread
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
Passionfruit tart 8
vanilla shortbread cookie crust filled with passion fruit curd, topped with whipped coconut cream, local flowers
Peanut butter miso cookie 3 (GF)
rich, flourless cookie made with natural organic peanut butter, red miso, topped with black and white sesame seeds
MAPLE PECAN sticky bun 6
house brioche bun rolled with buttery brown sugar filling, baked in a maple caramel caramel sauce & toasted pecans.
Rosemary Currant scone 6
fluffy, flakey shortcake biscuit infused with rosemary from our organic garden, studded with dried currants
Pistachio Olive Oil cake (gf) 6
house-ground pistachio flour, organic California olive oil cake topped with whipped chocolate ganache buttercream
lavender sugar cookie 3
soft chewy middle, with crispy caramelized edges, infused with dried lavender and vanilla bean
*Please note, we are a seasonal bakery and we rotate our market items weekly.