The menu stays intentionally tight so that everything on it is worth ordering. Sourdough bread is the anchor, slow-fermented and baked to a deep, crackling crust with a chewy, open crumb that earns the San Francisco comparison again and again.
Beyond the bread, the scones have their own devoted following. Buttery, perfectly baked, and substantial enough to count as a real morning. The focaccia works as a snack, a sandwich base, or a shareable pull-apart at the table. Round it out with fresh-baked cookies in rotating flavors and the pastry case rounds out a genuinely impressive daily spread.
Everything is made in small batches, which means selection can sell out. Arriving early is not just a suggestion, it's the move.