Butter Croissant
Laminated over 36 hours, baked golden with a shattering crust and tender honeycomb crumb.
$4.50
Signature
This Week
Baker’s DozenBuy a dozen croissants, get the 13th on the house — weekdays before 9am.
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Viennoiserie
Pain au Chocolat
Two batons of dark Valrhona folded into buttery layers.
$5
Almond Croissant
Soaked in orange syrup, filled with frangipane, toasted almonds.
$5.50
Morning Bun
Flaky spiral rolled in orange zest and cinnamon sugar.
$5
Kouign-Amann
Caramelized Breton pastry — crisp, salted, impossibly buttery.
$5.50
Cakes & Tarts
Pistachio Raspberry Tart
Pistachio cream, fresh raspberries, and a sablé Breton base.
$8
Chef’s Pick
Basque Burnt Cheesecake
Caramelized crust, custardy center, finished with sea salt.
$7.50
Lemon Meringue Tart
Sharp citrus curd under torched Italian meringue.
$7
Dark Chocolate Opera
Layers of almond joconde, coffee buttercream, and ganache.
$8.50
Loaves & Breads
Country Sourdough
Naturally leavened, 48-hour ferment, blistered open crumb.
$9
Popular
Seeded Multigrain
Flax, sunflower, and toasted sesame in a hearty pan loaf.
$10
Brioche Nanterre
Rich, feathery, and gilded with an egg-wash sheen.
$11
Cookies & Bites
Brown Butter Choc-Chip
Crisp edges, molten center, flaked salt.
$4
New
Pistachio Sablé
Buttery shortbread rolled in crushed pistachio.
$3.50
Canelé de Bordeaux
Caramel-lacquered shell, custard interior, vanilla and rum.
$4
Coffee & Drinks
Cortado
Double ristretto cut with warm, silky milk.
$4.50
Iced Matcha Latte
Stone-ground ceremonial matcha over oat milk.
$5.50
Pour-Over
Single-origin, brewed to order.
$5
Hot Chocolate
70% dark chocolate melted into steamed milk.
$5