Everything we make, and when we make it
The menu
Not everything is in the case every day. Weekend-only items say so. Prices include tax.
Viennoiserie
Laminated the afternoon before, baked in three rounds from 5 a.m. Butter from Vermont, flour from upstate.
Butter croissant
$4.50The plain one. Twenty-seven layers.
Pain au chocolat
$5Two batons of 70% dark chocolate.
Morning bun
$5Orange sugar, baked in a muffin tin.
Kouign-amann
$5.50Caramelised, salted. Six a day.
Ham and gruyère croissant
$7Baked with the ham inside, not after.
Danish, seasonal fruit
$5.50Whatever is good that week. Ask.
Bread
Naturally leavened, long proofed, dark crust. Sliced on request. Half loaves after 10 a.m. when we can.
Country sourdough
$11Stone-ground white and whole wheat. Whole or half.
Seeded rye
$10Caraway, sunflower, flax. Keeps a week.
Focaccia, by the square
$4Rosemary, olive oil, flake salt.
Baguette
$4.50Out at 11. Gone by noon.
Cakes and tarts
By the slice from the case. Whole cakes need five days' notice, see the cake list.
Olive oil cake, lemon and rosemary
$5The house cake.
Dark chocolate and salt
$6Whipped ganache, flake salt.
Seasonal fruit tart
$6.50Pastry cream, whatever is in season.
Canelé
$3.50Rum, vanilla, a dark shell.
Coffee
Roasted in Huntington. Drip is bottomless while you are in the room.
Drip
$3Free refills in the room.
Espresso
$3.50Double, always.
Cappuccino, latte
$5Oat milk at no charge.
Cold brew
$5Steeped 18 hours.
Weekend only
Small batches, no reservations except for the almond croissants. First come, first served.
Almond croissant
$6Saturday. Forty of them. Reserve a box of four.
Cinnamon roll
$5.50Sunday. Brown butter icing.
Quiche, by the slice
$7Saturday and Sunday from 8.
Everything here contains wheat and is made in a kitchen that handles eggs, dairy, tree nuts and sesame. Tell us about allergies before you order and we will tell you honestly what is safe.