Raised brioche fried in organic coconut oil and dipped in our chef’s house-made Belgian chocolate glaze. Not too sweet, not too dark. Just right.

Raised brioche fried in organic coconut oil and finished with our house-made organic maple glaze. Rich maple flavor, natural sweetness, and a clean finish.

Raised brioche fried in organic coconut oil and dipped in our signature brown butter vanilla glaze, finished with Celtic sea salt to accent its subtle caramel notes. A Lantern Standard for a reason.

Zucchini carrot cake dipped in house-made carrot icing, topped with a light, whipped cream cheese icing and finished with candied pecans. Warm spice, fresh carrot, and a rich, nutty crunch.

Vanilla bean cake dipped in 100% Grade A maple syrup frosting and finished with brown sugar candied bacon. Rich maple sweetness with a crisp, savory finish.

Vanilla cake dipped in dark chocolate ganache, topped with toasted marshmallow fluff and burnt rosemary candy. Rich chocolate, toasted marshmallow, and a hint of smoky rosemary.

Raised brioche filled with our chef’s house-made vanilla bean custard and crowned with a caramelized sugar top hat. Crack through the crisp brûléed sugar to reveal the soft brioche and rich vanilla custard beneath.

Raised brioche layered with organic apples marinated in brown sugar, warm spices, and Rainfire Bourbon, then finished with a house-made Bourbon butterscotch glaze. Crafted over three days for a crisp, caramelized exterior and soft brioche center.

Raised brioche dipped in vanilla bean icing with a stripe of lavender icing, with a house-made white chocolate lavender truffle placed in the center and finished with gold dust. Floral, creamy, and distinctly elegant.

Espresso with caramel and fresh apple cider syrup, topped with maple apple cider cold foam and a rich caramel drizzle. A creamy fall latte with fresh apple, warm maple, and caramel in every sip.

Espresso with sweet potato and pumpkin purée, layered with warming spices and maple cinnamon cold foam, then finished with toasted marshmallow. Rich, creamy, and full of fall spice.

Wild-foraged elderberries and fresh lavender come together in our house-made syrup, finished with Maison Perrier sparkling water. Bright and refreshing, with deep berry flavor and a delicate floral finish.

Locally foraged young fir tips transformed into a house-made shrub and finished with Maison Perrier sparkling water. Bright, lightly sweet, and citrus-forward with the fresh character of the Inland Northwest forest.

Seasonal Red Bourbon from Burundi’s Muyinga region, naturally processed for notes of blackberry, honey, and chocolate. Fruit-forward and naturally sweet with a smooth chocolate finish.

Rich and full-flavored with notes of brown sugar and dark chocolate. A beautifully balanced Kenyan coffee with a smooth finish, medium roast, and plenty of depth.

Naturally sweet and smooth Colombian decaf with notes of crème brûlée and toasted almond. Decaffeinated using the sugarcane method to preserve the coffee’s distinctive origin flavor.

Smooth and balanced Ethiopian coffee with notes of strawberry, honey, and orange blossom. Naturally processed and City roasted for a bright, fruit-forward cup with a delicate floral finish.

Seasonal Costa Rican microlot with notes of cinnamon, brown sugar, fig, and clove. Anaerobic honey processed and City roasted for a naturally sweet, warmly spiced cup.

Rare Honduras Geisha microlot with delicate notes of jasmine, honey, and citrus. Light roasted with a floral, tea-like character and a beautifully layered finish.

Rich Guatemalan coffee with notes of dark chocolate and graham cracker. Washed processed for a clean, smooth cup with plenty of depth—an excellent choice for espresso.