Our Artisan Bakery Menu

Stone-milled organic heritage wheat, wild starter cultivated since 2014, blistered mahogany crust, and an open, creamy crumb.

Dark whole-grain rye encrusted with toasted flax, sunflower, fennel, and golden sesame seeds with a touch of wildflower honey.

High-hydration olive oil dough dimpled with garden rosemary, confit garlic cloves, and flaky Maldon sea salt.

Twenty-seven delicate honeycomb layers laminated with Normandy AOP cultured butter, baked every morning until shattering and golden.

Crisp caramelized sugar-and-salted-butter crown wrapped around tender laminated pastry folds inspired by Brittany coastal bakeries.

Flaky Danish pinwheel filled with Madagascar vanilla bean diplomat cream, fresh bramble blackberries, and raspberry jewels.

Three tender almond-spelt sponge layers brushed with Earl Grey syrup, whipped vanilla mascarpone, fresh black mission figs, and edible petals.

Dacquoise meringue layered with roasted hazelnut feuilletine crunch, dark chocolate ganache, and silky praline mousseline.

Melt-in-the-mouth French shortbread rounds made with nutty beurre noisette, dark Valrhona chocolate chunks, and sea salt crystals.

Classic shell-shaped French tea cakes with a delicate citrus glaze and crisp golden edges.

Crisp choux pastry piped with Sicilian roasted pistachio mousseline, finished with white chocolate pistachio fondant and crushed nuts.

Caramelized inverted puff pastry wafers layered with diplomat cream and warm amber salted butter caramel.