Almond Croissant
Buttery laminated dough filled with house-made almond frangipane, topped with toasted almonds and powdered sugar.
Country Sourdough
48-hour fermented wild yeast levain with 85% hydration. Crispy crust, open crumb, tangy complexity.
Brown Butter Cinnamon Roll
Brioche dough rolled with Vietnamese cinnamon and brown butter filling, cream cheese glaze.
Seasonal Fruit Tart
Pâte sucrée shell with vanilla bean pastry cream, topped with local seasonal fruits and apricot glaze.