Morning
Viennoiserie
Hand-laminated croissants, pain au chocolat, and kouign-amann — folded over three days for shatter-crisp layers.
Signatures
The case, considered.
A tight, perfected list to open with. Seasonal specials will rotate through — these three never leave the case.
Daily bake
Heritage Breads
48-hour naturally-leavened sourdough and heritage-grain loaves with a dark, crackling crust and an open, custard crumb.
Pâtisserie
French Patisserie
Macarons, éclairs, and seasonal tarts — precise, jewel-like, and quietly extravagant. Pastry as a small luxury.
Espresso and pour-over from a rotating roaster, seasonal fruit tarts, and a small savory list at lunch — built out over our first season, never all at once.
First taste
Be there for the first bake.
Subscribers get the opening date before anyone, plus a complimentary welcome pastry.