FAQ

We don't offer dedicated gluten-free products. Everything is made in the same kitchen where wheat flour is used constantly, so cross-contact is very likely. We'd be doing gluten-sensitive customers a disservice by suggesting otherwise. If gluten is a serious medical concern, we're not the right bakery for you — and that's okay.

No. We use almonds, hazelnuts, pistachios, and other tree nuts regularly throughout the kitchen. If you have a tree nut allergy, please let us know before ordering. We can advise on specific items that don't contain nuts but cannot guarantee a completely nut-free environment.

Some items on our menu are naturally vegan or dairy-free — particularly some breads (sourdough, most rye) and the focaccia. We don't have a dedicated vegan pastry line. Check with staff when you arrive and we'll point out what works for you that day.

Wheat, eggs, dairy, and tree nuts are present throughout most of our baked goods. Soy is present in some items. Sesame is used in our seeded breads. If you have a specific allergy, please ask when you visit or call ahead and we'll give you a straight answer about a specific item.

Walk-ins are always welcome. Our cases are stocked fresh every morning and we typically have good variety through the early afternoon. If you want specific items guaranteed — especially sourdough on weekends — ordering ahead is the safer bet. We sell out of the popular stuff.

Fill out our order form, select your items and quantities, and give us a pickup time. We confirm by phone or text. Payment is at pickup — we don't charge cards in advance. Orders placed by 7pm are typically ready the next morning.

Call us as early as possible. For standard pastry orders, cancellations before 7am on the pickup day are no problem. For large catering orders or custom cakes, deposits may be non-refundable depending on how close to the event date you cancel.

We don't offer standard delivery. For large catering orders and wedding cakes, we do offer delivery within 20 miles for a flat fee that varies based on order size. Contact us to discuss logistics for your event.

A minimum of 3 weeks for celebration cakes. Wedding cakes require a minimum of 6 weeks and include a tasting appointment. We sometimes have openings sooner for simpler designs — contact us and we'll check our calendar. During holiday season (November through February) lead times are longer.

We don't use fondant. Our cakes are finished with real buttercream or ganache. If you're looking for something very sculpted or elaborate fondant work, we can point you to another baker who specializes in that. We're honest about what we're best at.

It varies by package. Morning pastry spreads start at 10 pieces ($42). Lunch or brunch spreads have a $150 minimum. Large event and wedding catering typically starts at $800. See the catering page for full details or contact us for a custom quote.

We're usually in at 4:30am. By the time we open at 7am, everything is fresh. The first sourdoughs come out around 7:15am if you want to be there for the very first loaves.

We have four small tables inside and a six-seat patio outside (seasonal). It's cozy. We're not a sit-and-work-all-day café — but plenty of people grab a coffee and pastry and stay for a bit.

Baking six days a week at this quality takes a full team operating at full capacity. Mondays are when we rest, restock, deep clean, and develop new ideas. We'll see you Tuesday.