Butter,
Flour & Time.

Brown butter base, salted caramel drizzle, crushed freeze-dried strawberries on top.

Crisp at the edges, soft in the middle, flaky salt on top. Always in the case.

Jammy pockets of wild blueberry baked into a tender vanilla cookie. Tastes like summer.

Bright, citrusy, properly flaky. Best with the morning's first cup.

Wild blueberries baked through, pink glaze, toasted almonds on top. Pretty and good.

Sharp cheddar baked through, with everything-bagel seasoning. Not sweet — just savory and crisp.

Whipped cream, crushed pistachio, shards of crisp pastry. Whole cakes available by order.

Earthy matcha layer, strawberry mousse on top, freeze-dried berry crown.

Tender vanilla cake, lemon curd, torched Swiss meringue. Bright and beautiful.

Devil's food layers, cookies-and-cream buttercream, chocolate ganache.

Dense, moist, soaked in lemon syrup, snap of glaze on top.

Baked fresh Fridays for the restaurants nearby — and a few extras for the shop.

Sharp cheddar, everything seasoning. Perfect under a fried egg.

Ham and Swiss folded into our laminated dough. The savory cousin of the butter croissant.