Almond CroissantTwice-baked croissant soaked with rum syrup and filled with almond cream
Breakfast SandwichBaked egg on baguette with buttercakes and bacon or roasted tomato, spinach and cheddar
ClafoutisLightly sweetened custard studded with seasonal fruit baked in a sweet tart shell
Creme Fraiche Tea CakeSimilar to a cake with a bit of jam baked into the center
CroissantTraditional buttery, flaky and light pastry
Fruit GaletteSeasonal fruit baked in our flaky crust
Fruit SconeShort buttery biscuit studded with fruit
Ham and Cheese CroissantButtery, flaky croissant rolled with ham and spring cheddar
Lemon Lavander Pound CakeTraditional lemon pound cake soaked with a lemon honey lavender syrup
OatmealOrganic steel cut oats cooked in cider with cranberry compote and creme fraiche
Pecan Banana BreadTraditional recipe with lots of bananas and toasted pecans
Pecan Sticky BunCaramel buns with a hint of cinnamon and orange
PolentaSavory polenta topped with butter and bread crumbs
QuicheDeep-dish custard baked in our flaky dough
Savory GaletteSeasonal vegetable fillings in our flacky dough
TartineToasted sourdough with house-made preserves and butter or brioche with cinnamon sugar
BaguetteCrisp exterior, delicate open crumb. Made with a sourdough starter to add a balanced acidity. Baked everyday.
BriocheLight, lightly sweet enriched bread. Baked Saturday and Sunday.
MicheThe “pain de pôilane” the original bread of France. Full wheat flavor, very crisp crust, tender open interior. Wonderful with cheese and smoked meats. Baked Wednesday and Saturday.
SourdoughA French sourdough not a sour flavor, sweet and nutty from wheat, white, and rye flour. It has a long shelf life and goes great with everything or on its own. Baked Tuesday, Thursday, and Saturday.
Yeasted Corn BreadOur first bread. Light like a sandwich bread, instead of the traditional “Southern cornbread” we’re all accustomed to. The natural sweetness of the Three Sisters Garden cornmeal is brought out by honey from Ellis Farms. Baked Tuesday and Friday.
Specialty BreadMulti Grain Levain. Similar to our sourdough with the addition of 6 grains, more whole wheat, rye and buckwheat flour. Available Wednesday.
Cookies and Sweets
BrownieFudgey, with Valrhona triple chocolate
Canelé de BordeauxVanilla rum custard cake
Cornmeal Lime SableCrunchy tart butter cookie
French MacaronDelicate meringue sandwich cookie
Lemon BarTart lemon curd baked on a coconut shortbread crust
Lime Gingerbread TartLime filling in a gingerbread crust topped with whipped cream
Maple Pecan Tea CookiesButtery pecan cookies flavored with maple syrup and a hint of orange
Milk Chocolate Salted Caramel Hazelnut TartMilk chocolate ganache topped with salty dark caramel and toasted hazelnuts
Oatmeal Cherry CookieCrispy, chewy cookie with oats, pecans and cherries
PalmiersFlaky sugar cookie
Passion Fruit TartTangy passion fruit cream topped with whipped cream
Peanut Butter and Jelly CookiesFlourless peanut butter cookie filled with house-made jam
Pot de CremeCaramel or dark chocolate, topped with whipped cream
Sea Salt CaramelDark, salty caramel
ShortbreadRich, buttery cookie
Sandwiches and Salads
B.A.D.Bacon, arugula, almond date spread and goat cheese on grilled yeasted corn bread
Grilled CheeseSpring cheddar, butterkase and cheddar spread on brioche
Ham and cheeseHam, spring cheddar, butter, grainy mustard on baguette
TapenadeOlive, caper, and garlic provencal spread with ricotta cheese and spinach on baguette.
SalamiBasque salami and butter on baguette
Smoked TurkeyTurkey, swiss cheese, cranberry mostarda and lettuce on sourdough
Tartine of the DayGrilled sourdough topped with goat cheese, seasonal market vegetables and herbs
Braised BeefQ7 ranch beef, horseradish cheddar, house onion jam
Rotini and CheeseInspired by lottie and doof, a super cheesy mac and cheese
CaesarWhole leaf romaine, caesar dressing, brioche croutons and stravecchio