CHEESE DANISH

Laminated lean brioche as the base lends this ample offering richness and flake that give way to an interior of tangy cream cheese filling and fruits that change with the seasons. 

CLASSIC CROISSANT

Our croissants are laminated with care and precision for a croissant that bursts into flakes on the outside and gives way to a soft, milky honeycomb structure within.

CHOCOLATE CROISSANT

Filled with almond cream, almond paste, and a thin strip of flourless chocolate cake.

PECAN STICKY BUN

Soft rich brioche buns proofed and baked in a mixture of Arizona pecans, Arizona honey, maple syrup, cinnamon, brown sugar and butter, then inverted hot out of the oven.

BANANA DATE LOAF

This banana bread has a moist crumb – a result of being sweetened mostly by a puree of dates and brown butter. The topping is a chewy sweet contrast to the mild cake made by coating wide flake organic coconut in a toffee sauce and applying it at the end of the bake so it is cooked just until caramelized on top. It’s a medium-decadent treat appropriate for any time of day.

CLASSIC COFFEE CAKE

This traditional breakfast cake is a hit any time of day. Sour cream and cinnamon cake batters are marbled together, topped with a combo of speculoos and toasted-pecan streusels and baked to a crumbly, powdered sugar-dusted top rich with the aroma of toasted pecan and a tender, moist inner cake crumb.

GLAZED CINNAMON BRIOCHE

A cinnamon roll is never more indulgent than when made with rich brioche dough and glazed with all-cream flat icing. Laminating the dough adds distinct layering, lift and all the richness of butter. We've replaced the cloyingly sweet spiral of cinnamon and brown sugar with an alluring layer of cinnamon brioche dough that brings the cinnamon without all the extra sweetness.

HAND PIE

A flakey, all-butter brisee dough garnished with turbinado sugar holds a filling as varied as the seasons. Berries and tart plum skins are combined with limoncello, citrus zests and juices for a brighter summer offering but give way to warmer variations like poached pear/quince/apples with cinnamon/anise and calvados in the late fall.

PEANUT BUTTER COOKIES (individual or bag of four)

Not your traditional crumbly peanut butter cookie, these peanut butter cookies are soft and slightly chewy and sweetened by brown and Muscovado sugars and plenty of Arizona honey.

TRIPLE GINGER COOKIE
(individual or bag of four)

 A soft textured cookie throughout thanks to generous pours of honey and molasses, these fall/winter spice cookies are also packed with ginger – chopped candied ginger ground into tiny morsels, fresh and dry ginger.

CHOCOLATE CHIP COOKIES
(individual or bag of four)

These cookies are large pools and swirls of 70% Valrhona Guanaja chocolate suspended throughout a traditional brown sugar cookie dough and garnished lightly with Maldon salt. They are baked to perfection with a crisply caramelized exterior surrounding a rich soft center. Too decadent for large portions with roughly half of the dough consisting of chocolate, this cookie is done best as four smaller treats.