Fall Menu
rooted in the seasons, inspired by our travels, local farms, and west coast roots.
morning pastries
Cardamon Orange Blossom Bun 6
cake
Pistachio Olive Oil Cake 10
soft fluffy brioche swirled with cardamom, brown sugar, cinnamon, orange zest, and vegan butter. Topped with an orange blossom glaze.
Poached apple Almind Bostock 6
house brioche topped almond frangipane and vanilla poached Kiyokawa Family Orchards apples
Tender, moist pistachio cake topped with Chio pistachio butter buttercream
and edible local flowers
*gluten-free version only available as whole cakes with 72 hour notice
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eggnog & gingerbread 7
gingerbread cake topped with eggnog spiced buttercream and persimmon
spiced cranberry Maritozzo 7
soft brioche filled with house-made Chinese five-spice cranberry compote
made with local Oregon cranberries and vanilla chantilly cream
peppermint chocolate cake 7
moist chocolate devil's food cake topped with peppermint buttercream and candy cane crumble
Maple pecan sticky bun 6
house brioche filled with a gooey cinnamon maple caramel and candied pecans
Hazelnut Apple Financier 6
tender tea cake made from house-ground & toasted Oregon hazelnut flour, and Freddy Guy's hazelnut oil, baked with Kiyokawa Family Orchards mountain rose apples
herb and cheddar biscuits 6
fluffy flakey biscuits baked with cheddar, thyme and chives
cookies
Cranberry Orange Rosemary scone 6
fluffy, flakey shortcake biscuit infused with rosemary from our garden, studded with local Peters cranberries and orange zest
bread
Miso Brown sugar cookie 5
brown butter vanilla cookie made with organic red miso paste. Topped with Jacobsen flakey sea salt
sourdough chocolate chip cookie 5
Notes of brown butter and vanilla, made with our sourdough discard, studded with organic fair-trade 70% dark chocolate and topped with Jacobsen sea salt.
house focaccia bread
small 5 / large 10 / Veggie 6
made with organic California olive oil, each week we offer a version topped with rotating seasonal organic veggies sourced directly from local organic farms
Harissa roasted carrot sandwich 14
harissa, cinnamon, and cumin roasted carrots from Gathering Together Farm, Vtopian confit garlic cashew cream cheese, local radicchio, and pistachio pesto on house-made focaccia (baked fresh every morning!)
matcha sugar cookie 5
soft & chewy sugar cookie made with local organic Mizuba matcha rolled in meyer lemon sugar
double Chocolate chunk cookie (gf) 5
a gluten-free version of our brown butter cookie base studded with valrhona white and milk chocolate
available thurs-Sunday starting at 11am
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desserts
Buckwheat Ganache brownie (gf) 7
Camas Country Mill orgamic Buckwheat flour and Valrhona cocoa brownie topped
with dark chocolate ganache and roasted cocoa nib
chausson aux pommes 9
tender flakey pastry filled with Kiyokawa Family Orchards pear compote
& almond frangipane cream
poached Apple Tart 10
almond frangipane filled with poached Kiyokawa honeycrisp apples inside a shortbread crust
Chocolate Buckwheat truffles 2 or three for 5
Fudgy truffles made from our buchweat brownies rolled in dark chocolate and roasted cocoa nib
*Please note, as a seasonal bakery, we rotate our menu items regularly and many ingredients depend on farm availability. Menu changes daily and may be different than what is listed here. Maritozzi, tarts, and focaccia come out after 9, and sandwiches are in the case at 11am.