Brooklyn – Park Slope

Buttery, golden brioche. Made for French toast weekends.

• Vegetarian

48-hour fermented sourdough with a crackly crust and an open, tangy crumb.

• Vegan

Sharp cheddar and pickled jalapeños folded into a soft white loaf.

• Vegetarian

Olive oil focaccia with fresh rosemary and flaky sea salt.

• Vegan

Dense rye loaf packed with sunflower, flax and pumpkin seeds.

• Vegan

Twice-baked croissant filled with almond frangipane.

• Vegetarian

Bursting with wild blueberries under a crunchy streusel top.

• Nut-free
• Vegetarian

Laminated over three days for 27 flaky, buttery layers.

• Nut-free
• Vegetarian

Orange-zest cinnamon swirl rolled in sugar. Gone by noon.

• Nut-free
• Vegetarian

Moist banana bread made with an oat and almond flour blend.

• Gluten-free
• Vegetarian

Croissant dough wrapped around two bars of dark chocolate.

• Nut-free
• Vegetarian

Fall-only scone with real pumpkin and a maple glaze.

• Nut-free
• Vegetarian

Spiced carrot cake with walnuts and cream cheese frosting.

• Vegetarian

Three layers of dark chocolate sponge with fudge frosting.

• Vegetarian

Light, citrusy olive oil cake with a lemon syrup soak.

• Nut-free
• Vegetarian

New York–style cheesecake on a graham cracker crust.

• Vegetarian

Rich chocolate cupcake with whipped coconut ganache.

• Nut-free
• Vegan

House-made masala chai concentrate with steamed milk.

• Gluten-free
• Nut-free
• Vegetarian

Steeped for 18 hours for a smooth, chocolatey finish.

• Gluten-free
• Nut-free
• Vegan

Our house medium roast, brewed fresh every 30 minutes.

• Gluten-free
• Nut-free
• Vegan

Double espresso with steamed whole milk. Oat milk available.

• Gluten-free
• Nut-free
• Vegetarian

Espresso, oat milk and real Vermont maple syrup.

• Nut-free
• Vegan

Fresh mozzarella, tomato, basil and balsamic on rosemary focaccia.

• Nut-free
• Vegetarian

Soft-scrambled eggs and aged cheddar on a toasted brioche bun.

• Nut-free
• Vegetarian

Roast turkey, Swiss, arugula and Dijon on toasted sourdough.

• Nut-free