Our April Menu.
Available on a first-come, first-served basis in our bakeshop during business hours. Please note that in addition to the month’s menu, we often add 1-2 last minute items each week based on time and ingredient availability.
Easter Weekend will have a special menu to be posted on our social media channels that week.
PASTRIES
BUTTER CROISSANT - 4
The classic.
ALMOND CROISSANT - 5
Twice baked croissant filled with layers of almond cream, rum simple syrup + toasted almonds.
PAIN AU CHOCOLAT - 4.25
A classic chocolate croissant.
PAIN SUISSE - 5.25
A cross-laminated croissant filled with vanilla custard and mini chocolate chips.
SAVORY CROISSANT - 5.75
April's savory croissant is perfectly fitting for Easter - an Egg Tart. A croissant tart shell is filled with an apple horseradish jelly from AVEnue Orchards, hickory smoked bacon pieces, cracked pepper, salt, and a farm fresh egg from Amanda's Eggs & Poultry.
CLASSIC CRUFFIN - 4.25
Croissant muffin dusted in sugar.
BOSTON CREAM PUFF-TART - 4.25
Our version of a pop-tart made with puff pastry featuring Heartland Craft Grains All-Purpose Flour + Wisconsin butter. This month's puff-tart is filled with a vanilla custard and topped with ganache + sea salt for a riff on the oh-so-popular Boston Cream flavor.
LEMON RASPBERRY ALMOND BOSTOCK - 5
We take a slice of our brioche, soak it in lemon simple syrup and then bake it with almond cream, raspberry jam and sliced almonds. Finished with a dusting of raspberry powdered sugar for a twice-baked slice of scrumptiousness.
SOURDOUGH BRIOCHE CINNAMON ROLL - 5
SOURDOUGH BRIOCHE PECAN STICKY BUN (Saturday Only) - 5
(Citrus flavor varies depending what we have available.)
SUNNY LEMON BAR - 3
Sunshine in a bar. Cookie shortbread crust, tart but sweet lemon filling, fresh vanilla whip and a sliced lemon garnish.
(Citrus flavor varies depending what we have available.)
ULTIMATE FUDGY RYE BROWNIE - 5
Rye flour from Heartland Craft Grains is added to our brownie mix for extra fudginess + flavor.
Peanut Butter Monster Cookie with PB Center - 3.75
COOKIES
Classic Two-Chocolate Chip - 3.5
Peanut Butter Monster Cookie with PB Center - 3.75
SEASONAL PASTRIES
KEY LIME PIE DANISH - 5.25
Shaped like a slice of pie, this danish has a croissant base, lime curd, salty sweet graham crunch, graham cracker cake, key lime custard + garnished with vanilla whip + lime zest.
GIRL SCOUT SAMOA CRUFFIN - 5.25
Our croissant muffin gets a fun twist with a salted caramel cremeux, toasted coconut chip + chopped Girl Scout caramel deLite cookie filling then dipped in chocolate.
GIRL SCOUT THIN MINT BROWNIE - 5
Our ultimate fudgy rye brownie baked onto a Thin Mint cookie crust then a layer of mint cream + ganache. Garnished with a half Thin Mint + fresh mint.
SIGNATURE CITRUS CARROT CAKE BY THE SLICE - 6.50
Our signature carrot cake filled with freshly shredded carrots, brown sugar + spices, citrus zest and shredded coconut. Topped with a citrus cream cheese frosting, orange marmalade garnish and orange zest.
BREAD
CLASSIC SOURDOUGH - 10
Oval-shaped hearth loaf with an open crumb and mild sourdough flavor using Wisconsin-grown, regenerative wheat flour from Heartland Craft Grains.
CUTIE SOURDOUGH - 5
The classic sourdough but half the size. Perfect for 8-10 slices.
RUSTIC RYE SOURDOUGH - 11
Molasses, caraway and Heartland Craft Grains rye flour come together into a flavorful loaf perfect for sandwiches and meat. Made into a round, crusty boule.
HONEY OAT SOURDOUGH - 11
Our sandwich loaf. Made in a tin and using rolled oats from Heartland Craft Grains and local honey.
CINNAMON RAISIN SOURDOUGH - 12
Pure Wisconsin maple syrup is added to this loaf that is filled with brown raisins, golden raisins and a cinnamon swirl.
BRIOCHE SANDWICH LOAF - 9
Our version of a classic white loaf (non-sourdough).
SEASONAL BREAD
CIABATTA - 8
A hearty portion of our chewy ciabatta. Made with a % of freshly milled Wisconsin grown wheat from Heartland Craft Grains.