Fresh from the oven, every morning.

Laminated over three days with French butter. Shatteringly flaky.

Frangipane, toasted almonds, a drizzle of local honey.

Orange zest and cinnamon sugar, rolled in croissant dough.

24-hour fermented, crackly crust. Whole or half — ask Pepper.

Our nutty, chocolatey signature blend. Bottomless if you stay.

Double shot, steamed oat milk, a spoon of wildflower honey.

Equal parts espresso and milk. Small but mighty.

18-hour steep with a whisper of garden sage. Served over ice.

Sourdough toast, jammy eggs, smashed avocado, chili crunch.

House oat-and-honey granola, coconut yogurt, seasonal fruit.

Black forest ham, gruyère, béchamel on griddled brioche.

Three tall, fluffy stacks with whipped honey butter.

Moist, bright, dusted with powdered sugar. A house favorite.

Brown-butter, dark chocolate, flaky salt. Warm if you ask.

Rustic free-form tart. Stone fruit now, apple come fall.