Available at 10:30am daily, Tues-Friday. Available at open only on Saturdays.

Not available until after 4 pm on Thursday.

Traditional rye pan loaf, great for reubens or pastrami sandwiches. Contains caraway seeds. Comes pre-sliced unless otherwise specified.

Cannot be sliced.

A delicious blend of Lindley Mills Bread Flour and 9 different grains; cracked hard wheat, cracked corn, cracked barley, cracked rye, hulled millet, cracked brown flax seed, steel-cut oats, whole sesame seeds, and hulled sunflower seeds.

Containing wheat, and white flour, this sourdough loaf is packed with Kalamata olives.

Dense, hearty, chewy rye loaf. Heavily seeded. We are unable to slice this loaf for you.

Featuring a blend of wheat and white flours, this loaf is heavily seeded inside and out: Sunflower, Sesame, and Golden Flax Seed.

Featuring local honey, and a blend of whole oats, wheat, and white flours.

Flaky, buttery, viennoiserie pastry with a crunchy exterior and a honeycomb of melt-in-your-mouth layers in the middle.

Flaky, buttery, viennoiserie pastry with a crunchy exterior, a honeycomb of melt-in-your-mouth layers alternated with batons of dark chocolate.

Our classic butter croissant, split open, brushed with brandy syrup, filled with almond creme, and topped with sliced almonds.

Our pain au chocolat is split open, brushed with brandy syrup, filled with hazelnut cream, and topped with toasted hazelnuts.

Originating in the Bordeaux region of France, these small pasties deliver big flavor. Beginning by brushing individual copper molds with beeswax and butter, they are then filled with a vanilla and rum custard.

Cheese puff with Gruyere, Herbs de Provence, and Black Pepper.

NOT AVAILABLE FOR MARKET PICK UP

NOT AVAILABLE FOR MARKET PICK UP Crispy choux pastry, filled with vanilla pastry cream, and topped with a thin coating of chocolate.

NOT AVAILABLE FOR MARKET PICK UP Originating from the small town of Nanaimo, British Colombia, these delectable little bars have three unique layers. A cocoa, graham cracker, coconut, and pecan crust is topped with vanilla cream, and finished with a thick layer of ganache.

Crunchy exterior coated in powdered sugar gives way to a soft chocolatey interior. A favorite of kids of all ages! Contains almonds and gluten.

Soft, with just the right chew, our molasses ginger cookies are rolled in turbinado sugar before baking.

Get any 12 small cookies for $6.00

Get any 6 large cookies for $6.00

6 per bag

83 percent European Butter

This canvas bag has our logo and two sleeves along the inside to hold a wine bottle, a baguette, or both.

Chocolate custard in a deep-dish buttery, flaky crust 9 inch - 8 servings 4 inch - 2 servings

9 inch only Apple pie flavored with cinnamon sugar and a lattice work top crust.

Sweet and tart baked lemon custard pie. 9 inch - 8 servings 4 inch - 2 servings

Pecan Pie made with local NC pecans, maple syrup, and a hint of bourbon. 9 inch - 8 servings 4 inch - 2 servings

9 inch pie crust, frozen, unbaked, waiting to be filled with your favorite filling!

Pumpkin custard pie, swirled with a cheesecake filling. 9 inch - 8 servings 4 inch - 2 servings

Sweet potato custard pie. made with coconut milk and shaved coconut. 9 inch - 8 servings 4 inch - 2 servings

Cinnamon Oat Streusel covering a mound of spiced apples

12 fluffy yeast rolls, perfect with a holiday meal or for sandwiches after. Only available 12/23.

Our soft, fluffy, pain de mie with sage and marjoram mixed in. Perfect as a base for your dressing or a leftover turkey sandwich.

Join us to learn pie from the best! You will learn how to make pie crusts, three different decorative techniques, and two different fillings. The cost is $140 per person. Spots are limited, so reserve yours on our online ordering page or by calling the store.