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Third Cliff Bakery

4.8 (195)$$Bakery

3531 Washington St Suite 103, Boston, MA 02130

Third Cliff Bakery

3531 Washington St Suite 103, Boston, MA 02130

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Toast
No service fee
Toast Local
Ready in 15-20 min
No service fee
Menu
Weekend Pre-Order
All Star Cookie Platter
$38.00
Platters include a baker's choice selection of our chocolate chip cookies, peanut butter cookies (GF), brown butter rice krispie treats, or brownies. If you have an allergy or strong preference let us know in your order notes so that we can accommodate. When picking up, if you're not ordering anything else in store you can skip the line and come pick up your catering order at the drink pick-up counter. Just tell an employee you're there to pick up a catering order.
Grapefruit Olive Oil Cake
$28.00
This riff on an olive oil cake gets it light, citrus flavor from ruby red grapefruit zest. Serves 8-10 people. This item is for weekend pick up between 8am-3pm at Third Cliff Bakery (3531 Washington St. in Jamaica Plain). When picking up, if you're not ordering anything else in store you can skip the line and come pick up your catering order at the drink pick-up counter. Just tell an employee you're there to pick up a catering order.
Focaccia Slab
$15.00
Order an entire slab (12 slices) of our focaccia for pick up on Saturday or Sunday. We have a rotating selection of flavors, which currently includes: apple/cheddar/hot honey, and kalamata olive & rosemary (vegan). PLEASE NOTE - if you arrive well before your selected pick-up time, your bread may not be finished baking. Each focaccia is baked to order based on our pick up time to ensure maximum freshness. Serving suggestion: Enjoy bread on the day of pick up, wrap any leftovers tight in plastic wrap and re-toast to enjoy on Day 2. When picking up, if you're not ordering anything else in store you can skip the line and come pick up your catering order at the drink pick-up counter. Just tell an employee you're there to pick up a catering order.

Not accepting orders right now. Next available time: Sat, May 11, 8:00 AM

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