Classic and delicious.

A classic, but made better. Filled with frangipane, coated in slivered almonds, and dusted with powdered sugar.

A croissant-muffin hybrid filled with pomegranate jelly and yuzu curd, topped with fresh pomegranate arils.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

A savory snail shaped croissant with spinach, feta, scallion, red pepper flakes, dill, leeks and onion.

traditional kouign amann dusted in fig leaf sugar

Matcha and orange cremeux filled squiggle croissaint, topped with a dusting of matcha.

Caramelized onions, gruyere and a baked egg in a croissant square.

a layered treat with a bay leaf caramel tucked away on the bottom, topped with apple butter mousse, poached apple, and candied pumpkin seeds

A classic oatmeal cookie with plump currants and warm spices.

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

rich and buttery cookie with toasted almonds and lemon zest.

Rich brown butter and whole grain buckwheat bring a classic chocolate chip cookie to a new level.

Warming spices and malty deliciousness in a chewy cookie.

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

Tender corn muffin studded with fresh blueberries, scented with lavender, and topped with a cornmeal crumble.

A grown-up version of your favorite breakfast. Ask about today's filling!

Made with fresh and candied ginger, glazed in carrot icing.

Braided and twisted brioche layered with cardamom butter and brushed with cardamom syrup.

Dark chocolate with a touch of flakey sea salt

Seasonal fruit jam and sweet oat crumble.

Rotating seasonal mini tarts with buttery pastry dough - ask about today's flavor!

Flakey and savory buttermilk biscuit with Parmesan, basil, rosemary and chives.

Brown butter pecan filling on a shortbread crust.

Classic toasted rice crispy bar with tahini, sesame, buckwheat + brown butter

Zucchini, walnut and orange marmalade tea cake. A seasonal (and vegan!) classic.

A classic bready cinnamon bun with cream cheese icing.

Highlighting Castle Valley Mill's whole wheat flour, light and citrusy honey cake scented with dried chamomile, and topped with whipped creme fraiche and fresh fruit.

The best slice of cake you've ever had.

This style of bread originates from 1800’s New England and is made with a cracked corn porridge and dark molasses. Dense, moist, and chewy with a thick crunchy crust, this makes a great addition to your usual bread rotation.

old world style rye with caraway seeds and a pleasant sourness. Dark and hearty, baked in a loaf pan. Perfect for sandwiches (reubens!), toast and breadcrumbs.

Hearty everything-seeded batard studded with sharp white cheddar cheese and black pepper. The perfect accompaniment to tomato soup!

100% naturally leavened, slightly sour with a crisp dark crust. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

100% naturally leavened, slightly sour baked in a pullman pan. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

Sprouted rye and oat porridge topped with nigella seeds. Baked in a loaf pan for easy sandwich slicing. Our avocado toast bread!

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Cut to resemble a stalk of wheat and coated with sesame seeds.

100% Pennsylvania sourced whole grain hearth loaf. Hearty and flavorful, slightly sour.

A petite sourdough boule packed with fresh rosemary and briny olives.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella seeds

Country sourdough coated in flax, pumpkin, sesame, sunflower and poppy seed for incredible texture. Best slathered with good butter.

semolina sourdough boule with a touch of honey coated in sesame seeds

Classic sourdough boule with dried cherries and toasted buckwheat.

Rustic sourdough perfect for snacking. 100% naturally leavened and hand-cut to resemble a leaf.

Seasonally topped focaccia by the slice.

A large sourdough pretzel flavored with Deer Creek Malt and everything seasoning.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

Sesame seeded hoagie roll with oil poached tuna, white anchovies, black olive spread, jammy egg, roasted peppers + greens.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

Philly schmear, capers, cucumbers, sumac, everything seasoning mix, house cured salmon and tons of fresh dill on sea salt focaccia.

A grown-up version of your favorite breakfast. Ask about today's filling!

Classic and delicious.

Made with fresh and candied ginger, glazed in carrot icing.

Braided and twisted brioche layered with cardamom butter and brushed with cardamom syrup.

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

Rotating seasonal mini tarts with buttery pastry dough - ask about today's flavor!

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

A classic oatmeal cookie with plump currants and warm spices.

Dark chocolate with a touch of flakey sea salt

Flakey and savory buttermilk biscuit with Parmesan, basil, rosemary and chives.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

Seasonal fruit jam and sweet oat crumble.

Shredded chicken thigh with black lime, kewpie mayonnaise, chili crisp, green cabbage, pickled carrots + cilantro on our ciabatta roll.

Demi spelt baguette with Lancaster County ham, dijon mustard and our pickle butter.

Benne miso roasted mushrooms, pickled trumpet mushrooms, fresh mozzarella, pepper relish, basil + greens on our seeded hoagie roll.

Smoked Lancaster County turkey breast, pesto fromage blanc, lettuce, cucumber, sprouts and back pepper on seeded pullman bread.

Sesame seeded hoagie roll with oil poached tuna, white anchovies, black olive spread, jammy egg, roasted peppers + greens.

Freshly baked sourdough roll coated in flax, sesame, poppy, sunflower and pumpkin seeds schmeared with cultured butter and topped with Clover Creek aged cheddar.

This style of bread originates from 1800’s New England and is made with a cracked corn porridge and dark molasses. Dense, moist, and chewy with a thick crunchy crust, this makes a great addition to your usual bread rotation.

old world style rye with caraway seeds and a pleasant sourness. Dark and hearty, baked in a loaf pan. Perfect for sandwiches (reubens!), toast and breadcrumbs.

Hearty everything-seeded batard studded with sharp white cheddar cheese and black pepper. The perfect accompaniment to tomato soup!

100% naturally leavened, slightly sour with a crisp dark crust. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

100% naturally leavened, slightly sour baked in a pullman pan. It’s wholly versatile and great for sandwiches, toast, bread boards and more. Made from a blend of locally milled flours and local malted wheat.

Sprouted rye and oat porridge topped with nigella seeds. Baked in a loaf pan for easy sandwich slicing. Our avocado toast bread!

Naturally leavened using only our sourdough culture and locally sourced whole grain spelt flour. Cut to resemble a stalk of wheat and coated with sesame seeds.

ask about our rotating flavor.

100% Pennsylvania sourced whole grain hearth loaf. Hearty and flavorful, slightly sour.

A petite sourdough boule packed with fresh rosemary and briny olives.

Baked in a pullman pan, this seeded loaf is made with local whole grain flour, as well as a crunchy mixture of oats, rye chops, kasha, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, millet and nigella seeds

Country sourdough coated in flax, pumpkin, sesame, sunflower and poppy seed for incredible texture. Best slathered with good butter.

semolina sourdough boule with a touch of honey coated in sesame seeds

Classic sourdough boule with dried cherries and toasted buckwheat.

A classic oatmeal cookie with plump currants and warm spices.

Chewy sesame seed cookie with tahini, miso, brown sugar and a touch of flaky salt.

Rich brown butter and whole grain buckwheat bring a classic chocolate chip cookie to a new level.

Classic and delicious.

Classic combination of house-smoked pastrami, spicy mustard and gruyere cheese in butter croissant dough, topped with a cornichon pick.

A classic, but made better. Filled with frangipane, coated in slivered almonds, and dusted with powdered sugar.

A croissant-muffin hybrid filled with pomegranate jelly and yuzu curd, topped with fresh pomegranate arils.

traditional kouign amann dusted in fig leaf sugar

Dark chocolate, cocoa and crunchy millet. Made with gluten-free flour.

Tender corn muffin studded with fresh blueberries, scented with lavender, and topped with a cornmeal crumble.