Made fresh. Every morning.

Laminated with cultured French butter, folded 27 times for the perfect honeycomb crumb.

Day-old croissant soaked in house-made almond syrup, filled with frangipane, and topped with toasted sliced almonds.

Two batons of Valrhona 64% dark chocolate wrapped in our signature laminated dough.

Caramelized, flaky, and deeply buttery. A Breton classic made with our sourdough starter.

Pillowy milk bread filled with ceremonial-grade matcha pastry cream and white chocolate.

Classic Korean streusel bun — soft, sweet, and crumbly on top. Nostalgic and perfect.

Fluffy shokupan-style loaf swirled with house-made sweet red bean paste.

Brioche roll stuffed with whipped cream cheese, brushed with garlic butter, and baked until golden.

Crisp pâte sucrée shell, vanilla bean custard, and seasonal strawberries from local farms.

Hong Kong-style egg custard tart with a silky, barely-set filling in a flaky pastry shell.

Dark, lacquered crust with a custardy, rum-scented interior. Baked in copper molds overnight.

Rustic free-form tart with whatever fruit is at peak ripeness. Ask us what's in today.

Long-fermented with our 5-year-old starter. Open crumb, crackly crust, deeply complex.

White miso folded into our sourdough dough with toasted sesame seeds throughout.

Japanese-style shokupan — impossibly soft, slightly sweet, perfect for toast.

Single-origin beans, brewed fresh every 30 minutes. Ask about today's origin.

Ceremonial-grade matcha whisked with oat milk. Iced or hot.

Roasted green tea with a toasty, caramel depth. A quieter alternative to matcha.

House-made with whatever citrus or fruit is in season. Refreshing and never too sweet.