Subscription box (beta) for Saturday 11/15/2025
Plain croissant
Our "standard" – an understated descriptor – plain croissant but upgraded: we use PDO Isigny Butter, made from the rich milk of the Isigny-sur-Mer region of Normandy. This silky and supple butter benefits from the exceptional terroir: homogeneous and stable fat rich in oleic matter – resulting in a butter with an exceptionally soft and creamy texture – plus high iodine content due to the proximity of the ocean. Much like a Pizza Margherita, a true test as there's absolutely nothing to hide production flaws or bad technique. If a baker can produce an exceptional plain croissant, that baker can produce any croissant well. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Pan au chocolat
Our "standard" chocolate croissant, but upgraded: again, we use PDO Isigny Butter. When we first started, it was important to Chef Sharon that our chocolate croissants would have rich, dark chocolate in every single bite. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, dark chocolate, water, eggs, sugar, milk, sea salt, yeast, eggs, milk, diastatic malt powder
Miso kabocha danish
Another old favorite from the early days of the bakery revisited: a savory autumnal pastry but with an Asian feel. A delicious combination of sweet, nutty kabocha (Japanese winter squash) with salty-sweet miso honey jam, tangy ginger gastrique, caramelized onions, whipped ricotta, and toasted sesame seeds. Ideally consumed immediately.
Ingredients Bread flour, butter, milk, kabocha, ricotta, onions, honey, sugar, brown sugar, eggs, white miso paste, fresh ginger, apple cider vinegar, soy sauce, sesame oil, yeast, diastatic malt powder, sea salt, sesame seeds
Candied pecan danish · contains alcohol
Made with brown butter, dark rum, and caramelized pecans for a deep, nutty flavor and finished with a maple glaze that should leave one feeling warm and satisfied. Ideally consumed immediately.
Ingredients Bread flour, butter, milk, sugar, eggs, yeast, diastatic malt powder, sea salt, pecans, all-purpose flour, vanilla paste, maple syrup, powdered sugar, vanilla extract, dark rum, cocoa butter
Maple bacon biscuit · contains pork
Another old favorite from the bakery's early days (and one of our original pastries):
maple syrup-infused bacon coupled with rich cheeses and caramelized onion in a buttery biscuit. Please refrigerate if not consumed immediately.
Ingredients Butter, bread flour, cake flour, bacon, maple syrup, onions, sour cream, heavy cream, mozzarella cheese, provolone cheese, Romano cheese, Asiago cheese, baking powder, baking soda, fresh thyme, sherry wine kosher salt
Pumpkin muffin
Spiced with cinnamon, nutmeg, and clove and then finished with a sprinkling of turbinado sugar for a delicate crunch.
Ingredients Pumpkin puree, sugar, brown sugar, eggs, butter, all-purpose flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves, turbinado sugar
Pistachio madeleines
Filled with a house-made pistachio ganache that highlights the earthy, buttery qualities of the nut.
Ingredients All-purpose flour, eggs, pistachios, pistachio paste, butter, sugar, brown sugar, honey, baking powder, sea salt, white chocolate, heavy cream, glucose syrup
Marbled tahini shortbread cookies
Chef Sharon's love affair with the shortbread cookie continues with the visual swirl and nutty flavor of black sesame and white sesame tahini.
Ingredients All-purpose flour, butter, black tahini, white tahini, powdered sugar, honey, eggs, baking powder, black sesame seeds, white sesame seeds, kosher salt, vanilla paste