Savory raised brioche stuffed with diced ham and house-made Gruyère and Jarlsberg Mornay sauce, seasoned with black pepper and nutmeg. Fried golden, finished with herb sesame salt, and served with house-made raspberry preserves.

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 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.

Pumpkin spiced cake made with fresh pumpkin and our chef’s signature spice blend, dipped in buttermilk icing and finished with candied ginger and crushed pumpkin seed brittle. Rich, warmly spiced, with a delicate tang and caramelized crunch.

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 vibrant pomegranate icing, finished with house-made tarragon sugar, fresh pomegranate seeds, and fresh tarragon. Bright and fruit-forward, with a delicate herbal sweetness and subtle notes of anise.

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.

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.

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.

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.