Our traditional croissant, baked in a fluted mold, and tossed with cinnamon sugar.

A classic, twice-baked almond or chocolate almond croissant.

Traditional.

Traditional and slow-fermented croissant.

A mild sourdough of blended rye flours in the shape of a thin baguette. The rye gives a slight sweetness to balance the fully roasted flavor of the crust.

Vegan. Traditional with an extended fermentation.

Sweetened and laminated dough.

Vegan. Cracked rye, cracked oat, spelt, and sunflower is fermented together for complex grain flavor and unique texture. A tighter crumb makes this a perfect sandwich bread.

A brioche-style sandwich bread made with all white flour fermented with milk.

A light and flavorful brioche-style bun enriched with milk. Ideal for burgers. Flavor is subtle enough that it can accompany vegetables and seafood. Toasts well.

Vegan. Traditional sourdough.

Vegan. Wheat, buckwheat, rye, millet, oats, poppy seed, and sesame combine to produce a delicious sandwich loaf with just the right combination of soft texture and multigrain flavor.

A traditional sourdough loaf with blended rye and wheat flours, featuring sunflower seeds and just a touch of honey.

Vegan. Our signature loaf combines a blend of rye and wheat flours, a whole grain sourdough starter, up to 68 hours of fermentation, and a long, dark bake to create a loaf with maximum caramelization.

Bittersweet chocolate chips and 70% dark chocolate.

Candied ginger, flour, and dark brown sugar.

Made without gluten. Buckwheat flour, chocolate chips, cocoa powder, and salt.

Dark chocolate and cocoa powder.

White chocolate and pecans.