Menu
Bread, pastry, plates and coffee
What comes out of the oven changes with the season and the flour. Ask at the counter for today's bake.
V vegetarian · VG vegan · GF gluten-free
From the hearth
Loaves baked on the floor of the wood-fired oven.
Country sourdough
VG[$]Long-fermented, dark blistered crust
Rye loaf
VG[$]Dense, tangy and built for butter
Seeded wheat
VG[$]Toasted seeds through the crumb and on the crust
Wood-fired focaccia
VG[$]Olive oil, flaky salt, by the slab
Pastry case
Laminated and baked through the morning.
Butter croissant
V[$]Plain and simple
Morning bun
V[$]Cinnamon sugar and orange zest
Seasonal galette
V[$]Fruit from the week, free-form crust
Rye chocolate cookie
V[$]Rye flour, dark chocolate, sea salt
Café plates
Served until the kitchen closes.
Hearth toast
V[$]Thick-cut sourdough, cultured butter, jam
Egg and greens on rye
V[$]Soft egg, dressed greens, toasted rye
Oven sandwich
[$]Rotating fillings on focaccia
Soup and a heel
[$]Daily soup with the end of a loaf
Coffee and drinks
Espresso, brewed coffee and tea.
Espresso
VG GF[$]Single or double
Latte
V GF[$]Dairy or oat milk
Drip coffee
VG GF[$]Brewed through the day
Loose-leaf tea
VG GF[$]Black, green or herbal
Loaves sell out, so earlier is better. Plan a visit