Pastries

Sometimes we wonder how many of our Blueberry Cream Cheese Danishes we’d have to eat before we got sick of them. Our fans have tried too, and a record has yet to be set for these flaky, buttery pastries filled with sweet cream cheese and plump wild blueberries. We’ll keep trying.

Cream Cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan and/or carob bean and/or guar gums)), Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Butter (pasteurized cream-derived from milk, natural flavors), Milk, Eggs, Baking Soda, Blueberries, Salt, Yeast, Vanilla, and Apricot Glaze (Sugar, Water, Glucose Syrup, Apricot Puree Concentrate, Natural Flavor, Pectin, Citric Acid, Sodium Alginate, Agar, Paprika(color)).

Don’t be fooled. This isn’t just a Pecan Swirl. This is a worldview in pastry form. It starts with layers of flaky Dutch dough swirled with decadent pecan filling and baked to a golden brown. It ends with you understanding the truths of the universe as you ascend to pure pastry enlightenment. 

We once heard someone call our Blueberry Muffins “every day cake.” And you know what? That tracks. They’re delicious like dessert, but only slightly sweet—packed with wild blueberries and topped with a confetti shower of buttery crumble to make every bite feel like your birthday.

Wheat Flour, Buttermilk, Blueberries, Butter (pasteurized cream-derived from milk, natural flavors), Sugar, Eggs, Baking Powder, Lemon Zest, Salt, Baking Soda, Nutmeg and Vanilla. Crumble Topping - Wheat Flour, Butter (pasteurized cream-derived from milk, natural flavors), Sugar, Cinnamon, and Salt.

Our Morning Buns didn’t wake up like this. They’re sheeted 10 times by hand, hand-cut to size and hand-dipped in real cane sugar before we hand them over to you. To destroy. AKA enjoy. And you can do it any time of the day. The whole “morning” thing is just a suggestion.

Let’s have a moment of silence for other pastries, because once you taste our mouthwatering Cinnamon Morning Buns, every other option will be dead to you. Each hand-sheeted, hand-cut, cinnamon-sugar-dusted bun is like the love child of the world’s best croissant and a cinnamon roll.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Butter (pasteurized cream-derived from milk, natural flavors), Sugar, Salt, Yeast and Cinnamon Powder.

We didn’t hear the question, but the answer is chocolate. It’s why we tuck not one but two batons of gourmet Guittard chocolate into delicate layers of our flakiest pastry. Best enjoyed with people you trust to tell you if you have crumbs on your face.

We have trust issues when it comes to our Almond Croissants. We won’t name names, but we suspect someone at the bakery is skimming some off the top. We can’t blame them though. Each fluffy pastry is full of creamy almond paste and dusted with powdered sugar. So frankly, that’s on us.

Sometimes “flaky” means unreliable. In here, it means layers of light, buttery pastry that make our Parisian-style Croissants the best thing you’ll eat all day. If you have a flaky friend, use these to bait them into showing up to social events. It almost always works—especially if you bring salted butter.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Butter (pasteurized cream-derived from milk, natural flavors), Sugar, Salt, Yeast and Eggs.