Cinnamon Rolls, Pecan Sticky Buns, Maple Bacon Rolls, and a daily scone flavor that come out of the oven about 9 as we open.
(8 on Saturdays during the summer.)
EVERYTHING we make is from scratch, we don't get in premade fillings or use box cake mixes. We measure out flour and butter and sugar like the cavemen used to do... that is what makes our things noticeably better.
of deliciousness, including a row of tarts and a shelf full of mini cheesecakes, all of which fly out the door.
Also in stock daily are bread puddings, cakes (see the cake page for details), and savory items (see the main page for pricing and details).
Every day you will find tarts including Lemon Tarts, Pear Tarts, Pecan Tarts, Key Lime Tarts. Often there will be chocolate mousse tarts, peanut butter tarts, fruit tarts and all winter long, perhaps into the summer there are Linzer Tarts which are a nutty spiced crust filled with jam.
Mini Cheesecakes are always on the menu, with some permanent flavors including Blueberry and Blackberry or Raspberry, Caramel, and White Chocolate/Vanilla. Some rotating flavors are Pumpkin (seasonal), Amaretto, Bailey's, etc.
Other specialties include the Bread Puddings that we make with cinnamon rolls.
Nanaimo Bars: three layers of goodness: the bottom layer is pecan, chocolate, coconut and graham, with coconut buttercream in the middle and dark chocolate spread on top.
Tosca cookies are made in layers as well. Sugar dough on the bottom, frangipane in the middle (that's buttery almond paste dough that really is the best thing in the world). Topped with almond crunch and dipped in chocolate.
Fresh and ready every morning
come out every morning around 9.
Topped with our orange-caramel cream cheese icing.
These are possibly what we are best known for other than Ice Cream.
come out at the same time as the cinnamon rolls. Ooey and Gooey, they are basically candy on a bun.
If you have never liked scones, you just have never had a good one.
They do NOT have to be dry and boring. These are basically sweet baking powder biscuits with good stuff baked in. Different days have different scones. Sometimes, Chocolate Almond, sometimes Lemon Blueberry, or a wide variety of natural filling.
Sourdough Bread is the latest thing to be added to the lineup. (as if we didn’t have enough to do already ! But I was tired of the best bread I could find in town being the supermarket version of La Brea, which I found lacked the crust and chew that I like when I’m sitting down to a simple bread and cheese and wine situation)
Watch for more varieties. Multi grains are coming and I am sure John wants to make something with lots of rye flour.
Our breads are a two day process that involves a starter we acquired from a local goat farm called Sagging Fence Farm (goat milk and cheese!!), so if you want to order any ahead you can do it with a few days’ notice. Now being served at the Bay Street Bistro (no longer affiliated)
These things really do fly out the door, perhaps rivaling Cinnamon Rolls as our main bakery attraction. In Caramel, Blueberry, Raspberry or sometimes Blackberry, Vanilla/white chocolate, and some rotating flavors including Bailey’s, Amaretto, and seasonally Pumpkin.
Lots of folks will take several of these as a spread for their parties, along with a few tarts.
A bunch of different cookies are on all the time. There are always Chocolate Chip, triple Chocolate, Peanut Butter, and lately Monster Cookies, along with the Deep Dish cookies, that are a layer of Triple Chocolate with either Peanut Butter or Chocolate Chip. Snickerdoodle pie is a spiced dough layer and spiced version of frangipane ~ frangipan perhaps the best thing every invented: buttery almond dough. Tosca cookies kept in the case use that same frangipane dough, with almond crunch on top and dipped in chocolate.
Seasonally there are more cookies and platers, so check back!