Seeded Heritage Batard
Toasted golden flax, white sesame, and organic sunflower seeds folded into aged sourdough dough. Baked dark on the stone deck hearth for a nutty, caramelized finish.
Ancient Spelt Loaf
One hundred percent stone-milled whole grain spelt flour hydrated with pure spring water. A tender closed crumb offering earthy malt sweetness and gentle digestibility.
1kg Country Boule
Stone-ground wheat and whole rye fermented for thirty-six hours with wild culture. Features an open aerated crumb, caramelized blistered crust, and balanced sour acidity.
Laminated morning pastry
Honeycomb Butter Croissant
Three days of dough resting and manual lamination yielding paper-thin flaky layers. Baked dark golden each dawn with an open geometric honeycomb center.
Almond Pain au Chocolat
Filled with double baton dark Valrhona chocolate, soaked in vanilla syrup, and topped with rich frangipane cream and toasted sliced almonds.
Cardamom Morning Bun
Slow-proved enriched brioche dough knotted with freshly crushed green cardamom and raw demerara sugar, finished with caramelized edges and spiced syrup.
Reserve your morning bake
Our small-batch hearth loaves and viennoiserie regularly sell out before midday. Secure weekend specialty batards and large orders directly through our bakery counter.