Viennoiserie
Pastry

Viennoiserie refers to a class of baked items including the ever popular croissant, the majority of which achieve their delicacy and flakiness from a process called lamination.  We use only pure, local butter and carefully layer the dough over 3 days, baking it fresh every day to create a variety of shapes and flavors.

Croissant

Layers and layers of flaky, buttery goodness.

Pain au Chocolat

Two sticks of creamy dark chocolate wrapped in a blanket of flaky croissant.

Cinnamon Snail

Croissant rolled in cinnamon and topped with a vanilla glaze.

Spinach and Feta

Savory croissant stuffed with spinach and feta cheese.

Prosciutto and Parmesan

Savory croissant filled with prosciutto and parmesan cheese. Go ahead, satisfy your craving.

Sticky Bun

Soft rolled brioche baked to perfection with a gooey cinnamon and honey glaze.

Triple Chocolate Brownie

Sinful.  Decadent.  Sink your teeth into this fudgy treat.  Chocolate chips, no nuts.

Tea Bread

A teensy muffin-like loaf baked with fresh fruit or other delights.  Ask about our flavor of the day!

Crumb Cake

It’s all about the crumb! Tender, moist  sour cream cake topped with a thick layer of cinnamon -scented streusel.

Seven Layer Bar

Graham cracker. Butter. Chocolate chip. Butterscotch chip. Coconut. Walnut. Sweetened condensed milk.

Pecan Diamond

Crunchy, chewy, and oh-so sweet little individual Pecan pie.

Pie Bar

An individual cobbler-like square filled with fresh fruit.