Fall is sneaking in, and in typical bay area fashion it’s hot and then cold, but we roll it with it because it’s beautiful here no matter how you slice it. Quince are here! And apples! Oh and yuzu! We are also squeezing the last that we can out of tomato season, you’ll find them in our savory danish. Don’t sleep on the cake; quince is a special fruit that requires a lot of hand holding to get it’s ruby color and apple meets pear like taste. We got ours from Full Belly Farm and we are layering it in a toasted walnut chiffon cake with vanilla cream and nocino (green walnut liqueur) buttercream. Perfect for days like this. Hope we see you!

xoxo

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CAKE walnut chiffon cake with poached quince, vanilla bean pastry cream and nocino buttercream

Sierra Beauty Apple Frangipane Tart

classic or seeded whole grain croissant-made with Straus butter

tomato gruyere +herb danish

seasonal fruit danish

cardamom snail

raisin caraway scone

raspberry cornmeal teacake or carrot teacake

raspberry linzer

yuzu shortbread

coconut macaroon (gluten free)

chocolate chip cookie

we bake with all organic ingredients