Our December Menu.
Available on a first-come, first-served basis in our bakeshop during business hours. Please note that in addition to the month’s menu, we often add 1-2 last minute items each week based on time and ingredient availability.
Christmas Eve Preorder pickup will have a special menu to be released.
PASTRIES
BUTTER CROISSANT - 4
The classic.
ALMOND CROISSANT - 5
Twice baked croissant filled with layers of almond cream, rum simple syrup + toasted almonds.
PAIN AU CHOCOLAT - 4.25
A classic chocolate croissant.
PAIN SUISSE - 5.25
A cross-laminated croissant filled with vanilla custard and mini chocolate chips.
CLASSIC CRUFFIN - 4.25
Croissant muffin dusted in sugar.
BROWN SUGAR CINNAMON PUFF-TART - 4.25
Our version of a brown sugar cinnamon pop-tart made with puff pastry featuring Heartland Craft Grains All-Purpose Flour + Wisconsin butter and a filling featuring pure maple syrup from A&M Sugar Bush.
SEASONAL BOSTOCK - 5
We take sliced of either our honey oat or cinnamon raisin sourdoughs, soak them in a rum simple syrup and bake it with almond cream, fruit jam/filling and cinnamon streusel. Finished with a dusting of powdered sugar and vanilla cream drizzle for a twice-baked slice of scrumptiousness.
SEASONAL SCONES (SWEET & SAVORY) - 4
Scones rotate weekly, and we strive to have a savory and sweet offering each week. Current savory offerings vary between spinach, feta + cracked pepper and sharp cheddar + sage. Our December sweet scone is called "Christmas Morning" and is a blend of cranberry, orange, rosemary, vanilla + nutmeg.
BRIOCHE CINNAMON ROLL - 5
BRIOCHE PECAN STICKY BUN - 5
ULTIMATE FUDGY RYE BROWNIE - 5
Rye flour from Heartland Craft Grains is added to our brownie mix for extra fudginess + flavor.
Spiced Molasses Cookie + Biscoff Cookie-Butter Filled Cookie - 3.50
COOKIES
Classic Two-Chocolate Chip - 3.5
Spiced Molasses Cookie + Biscoff Cookie-Butter Filled Cookie - 3.50
SEASONAL PASTRIES
FIGGY SAVORY CROISSANT - 5.75
December's savory croissant is a croissant tart with fig jam, caramelized onion chutney, goat cheese, a drizzle of local honey + thyme.
TWICE-BAKED PISTACHIO CROISSANT - 5
A twist on the classic almond croissant. A butter croissant soaked in a gin + rose water simple syrup, filled with pistachio lemon frangipane twice-baked and dusted with powdered sugar.
ALMOND JOY CRUFFIN - 5.25
A team-favorite candy bar gets reimagined in this chocolate cruffin with an almond coconut filling, dipped in melted chocolate and topped with a single almond to bring the Christmas joy.
GINGERBREAD PUFF-TART - 4.50
Our ultimate fudgy rye brownie baked onto a Thin Mint cookie crust then a layer of mint cream + ganache. Garnished with a half Thin Mint + fresh mint.
COOKIE BUTTER PUFF-TART - 6.50
Our signature carrot cake filled with freshly shredded carrots, brown sugar + spices, citrus zest and shredded coconut. Topped with a citrus cream cheese frosting, orange marmalade garnish and orange zest.
BREAD
CLASSIC SOURDOUGH - 10
Oval-shaped hearth loaf with an open crumb and mild sourdough flavor using Wisconsin-grown, regenerative wheat flour from Heartland Craft Grains.
CUTIE SOURDOUGH - 5
The classic sourdough but half the size. Perfect for 8-10 slices.
RUSTIC RYE SOURDOUGH - 11
Molasses, caraway and Heartland Craft Grains rye flour come together into a flavorful loaf perfect for sandwiches and meat. Made into a round, crusty boule.
HONEY OAT SOURDOUGH - 11
Our sandwich loaf. Made in a tin and using rolled oats from Heartland Craft Grains and local honey.
CINNAMON RAISIN SOURDOUGH - 12
Pure Wisconsin maple syrup is added to this loaf that is filled with brown raisins, golden raisins and a cinnamon swirl.
----
SEASONAL BREAD - 13
Honey, Walnut + Fig
----
CIABATTA - 8
A hearty portion of our chewy ciabatta. Made with a % of freshly milled Wisconsin grown wheat from Heartland Craft Grains.