How We Craft Our Seasonal Specials
There’s something irresistible about the aroma of a fresh almond croissant — golden, flaky, slightly crisp on the outside, soft and sweet on the inside. But at our bakery, it’s more than just a pastry. Our Signature Almond Croissant has a story baked into every fold.
HOW WE CRAFT OUR SEASONAL SPECIALS
Pumpkin in the fall. Berries in the spring. Spiced apples as the weather cools. There’s something magical about flavors that only show up once in a while. But for us, seasonal baking isn’t just about trends — it’s about honoring the moment. And it all starts with what’s fresh, real, and meaningful.
IT ALL STARTED WITH A FARMER’S MARKET FIND
One crisp morning, one of our bakers came back from the local farmer’s market with arms full of sun-warmed peaches. “We have to do something with these,” she said. So we did — and our first seasonal galette was born.
That moment sparked a tradition: letting the seasons lead the way, and building each special item from what’s ripe, local, and inspiring.
INGREDIENTS FIRST, ALWAYS
Before we think about what to bake, we ask: What’s growing right now?
That means:
Juicy berries from nearby farms in summer
Warm spices and orchard apples in autumn
Zesty citrus and deep chocolate in winter
Fresh herbs, florals, and stone fruit in spring
We don’t use artificial flavors or forced ingredients — just the real thing, at its peak.
SMALL BATCH, BIG HEART
Our seasonal specials are baked in limited batches — intentionally. That way, we keep things fresh, flexible, and full of surprises. Some favorites return each year (hello, cardamom apple loaf), while others appear just once.
And yes, we do have customers who set reminders for when their favorite makes a comeback.
WHY “SEASONAL” MATTERS
We believe there’s joy in waiting for something — in knowing it won’t be around forever. Seasonal baking connects us to time, place, and nature’s rhythm. It reminds us to savor what’s here now.
