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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 and with a new look: 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, milk, sugar, eggs, chocolate batons, yeast, diastatic malt powder, sea salt
Portuguese egg tart danish
Our take on pastel de nata: sweet, creamy custard with a caramelized top inside a super crispy croissant. Our recommendation is that these are best enjoyed warm. Ideally consumed immediately.
Ingredients Bread flour, PDO Isigny butter, milk, sugar, eggs, yeast, diastatic malt powder, sea salt, egg yolks, heavy cream, vanilla bean, pastry cream powder, gellan gum
The Elvis morning bun
A signature from the early days of the bakery: caramelized banana and peanut almond cream topped with housemade nutter cream, banana chips, almond streusel, and candied bacon. Ideally consumed immediately.
Carrot cake loaf cake
This tender carrot cake loaf is warmly spiced with freshly grated carrots and topped with cream cheese frosting. A comforting classic in miniature form. Can be consumed within two or three days if refrigerated (let come up to room temperature before eating).
Ingredients Carrots, sugar, all-purpose flour, canola oil, eggs, honey, milk, whole wheat flour, brown sugar, kosher salt, baking soda, baking powder, cinnamon powder, pumpkin spice, vanilla extract, cream cheese, vanilla paste
Elote scone
Inspired by childhood afternoons spent eating elotes from the neighborhood corn man, this buttery scone is studded with sweet roasted corn, topped with savory cotija cheese, and finished with a honey-lime glaze while still warm from the oven — a nostalgic nod to Mexican street corn in baked form. Ideally consumed the day of baking.
Ingredients All-purpose flour, roasted corn, creamed corn, sour cream, heavy cream, unsalted butter, sugar, cotija cheese, brown butter, shortening, cornmeal, parmesan cheese, lime juice, baking powder, lime zest, baking soda, smoked paprika, chipotle powder, onion powder, honey
Mexican wedding cookies
Delicate, buttery shortbread cookies made with toasted pecans and a hint of vanilla, baked until tender and then generously rolled in powdered sugar. These melt-in-your-mouth classics are perfect with coffee or tea. Can be consumed within two or three days if refrigerated (let come up to room temperature before eating).
Ingredients All-purpose flour, pecans, unsalted butter, powdered sugar, brown sugar, granulated sugar, vanilla paste, cinnamon powder, kosher salt
Chocolate-coated raspberries
Freeze-dried raspberries that have been coated in white and dark chocolate: a sweet, fruity balanced snack that leaves a lingering surprise on the palate. Can be consumed within two or three days if refrigerated (let come up to room temperature before eating).
Ingredients Freeze-dried raspberries, white chocolate, Pop Rocks, dark chocolate, raspberry powder