On the shelf today
Bread, pastry, and not much else.
Five breads daily, two more on weekends, a short pastry case, and coffee from a roaster a block away. Prices haven’t moved in fourteen months. When wheat got expensive last fall we ate the margin instead of moving the menu around — it would have felt dishonest to the regulars.
The bread
What’s on the shelf, by day.
The pastry case
Short, by design.
Plain croissant, almond croissant, kouign-amann, morning bun, two scones that change by day, and one savory item we rotate every two weeks. Everything’s laminated in-house with a European-style butter we pay too much for. The case is small because the pastry kitchen runs out of the same oven the bread does — there’s a real ceiling on how much we can shape before noon.
- Plain croissant$4.50 · about 28 a day
- Almond croissant$5.50 · weekend favorite, sells out fastest
- Kouign-amann$5.50 · weekends only, caramelized base
- Morning bun$5 · cardamom + orange zest
- Scones$4.50 · varies by day; ask which
- Savory of the fortnight$6.50 · current: ham & gruyere croissant
The coffee
From a roaster a block away.
We don’t roast our own and we don’t try to be a cafe. The drip and the espresso come from a roaster three doors down who we trade bread with by the loaf. Oat and full-fat dairy. No flavored syrups. No iced anything in the winter. The coffee is here because customers asked for it and we said yes after we’d been open six months.
The bakery is the bakery. The coffee program is the courtesy. If we tried to be both we’d be mediocre at both, and the country loaf would be the first thing to slip. Wren, baker & co-owner
The country loaf
The one we’d send a stranger to.
If you’ve never had our bread and you’re picking one loaf, this is it. Open crumb, blistered crust, mildly tangy — a workhorse that toasts, sandwiches, and tears into a soup bowl without complaint.
It’s been the same recipe since week one of the bakery. The dough sits overnight in the cooler so the flavor has time to settle before the oven sees it.