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.