Pastry Chef Jeric Smith leads our kitchen. His menu includes cardamom coco knots, classic baguettes, and yeasted cinnamon rolls beside almond butterhorns, fruit scones, and savory biscuits. Occasional breads include 10-grain sourdough batards, maple bacon epis, and raisin fennel boules. We have cookies, brownies, and a daily cake by the slice. Most days at lunchtime you’ll find a simple grab-and-go Read more...
