Catering
Sweet Pastries Savory Pastries Miniature Tea Cakes & Tarts Mini Pastries
Catering Platters & Cookies Family Style Coffee & Granola Cakes
Sweet Pastries Savory Pastries Miniature Tea Cakes & Tarts Mini Pastries
Catering Platters & Cookies Family Style Coffee & Granola Cakes
3.75
made with coconut oil and coconut milk - local blueberries, toasted sliced almonds, and buckwheat flour
1.75
half the size of our bacon cheddar scone
1.50
half the size of our everything scone
1.00
a miniature version of our gougere
2.00
half the size of our bostock
1.50
half the size of our ginger apricot scone
1.75
half the size of our buckle
2.00
half the size of our chocolate croissant
1.75
half the size of our croissant
1.75
a miniature cinnamon and sugar escargot
2.00
a miniature version of our cream cheese danish
4.00
our croissant dough with a lemon scented cream cheese filling topped with seasonal fruit
22.00
3L to go with all the fixings (cups, cream, milk, sugar)
Serves 8-10
5.50
with house-made granola and local honey
6.50
with house-made granola
26.00
financier style cake topped with toasted sliced almonds
9", serves 8-10
36.00
our dark chocolate tart shelled baked with a chocolate caramel filling
10", serves 10-12
32.00
carolina ground rye crust with local seasonal fruit
10", serves 8-10
40.00
carolina ground whole wheat crust with a local egg custard, chives, local cheese, and seasonal veggies
serves 8-10
36.00
a crisp tart shell with a lemon cream baked inside
10", serves 10-12
36.00
a crisp tart shell filled with toasted mixed nuts and started caramel poured on top
10", serves 10-12
48.00
includes: 2 scones, 2 buckle, 2 bostock, 2 almond croissants, 2 chocolate croissants, 2 kouign amann
47.00
includes: 2 gougère, 2 bacon cheddar scones, 2 ham puffs, 2 ham and cheese croissants, 2 apple cheddar turnovers, 2 everything scones
24.00
an assortment of our cookie selection: 3 oatmeal, 3 peanut butter, 3 whole wheat chocolate chip, 3 double chocolate
24.00
carolina ground whole wheat pastry flour, valrhona dark chocolate
priced per dozen
24.00
valrhona chocolate, maldon sea salt
priced per dozen
24.00
dried currants, pearson's pecans
priced per dozen
24.00
carolina ground spelt flour, ga grinders peanut butter, xocolatl cocoa nibs
priced per dozen
9.00
french butter cookie - choice of earl grey, lavender lemon, mocha, cinnamon pecan
priced per dozen
6.00
our chocolate tart shell filled with a valrhona chocolate and caramel custard
5.00
our flaky crust filled with almond frangipane, topped with seasonal fruit
5.50
a shortbread-like crust incasing a citrus cream and house-made jam - native to the northern basque region of france
5.50
local cornmeal crust filled with seasonal house-made jam with a braided lattice top
7.00
a crisp sweet tart shell with lemon cream baked inside, topped with toasted meringue
5.50
local cornmeal crumb tart with local pecans and blackberry jam
5.50
our sweet tart shell filled with toasted mixed nuts and salted caramel poured over the top
5.00
4.25
local carrots, pearson's pecans
4.60
with rosemary ham and gruyere cheese
3.50
3.75
giant cheese puff
3.75
flaky cheddar crust with a spiced apple filling
4.75
our gougere sandwiched with stoneground mustard, rosemary ham and gruyere cheese
6.50
house-made english muffin - with our without rosemary ham or pine street market bacon
5.00
carolina ground whole wheat crust with a local egg custard, chives, local cheese and seasonal vegetables
3.25
cheddar cheese and chive scone with everything bagel topping
6.75
flaky crust stuffed with a country sausage, potatoes, and kale
8.00
Available after 11am only - our house-made focaccia bread, with bacon, tomato pesto, mayo, and local kale
4.00
4.25
with valrhona dark chocolate
4.25
our twice baked butter croissant stuffed with almond frangipane
4.50
twice baked chocolate croissant stuffed with pistachio frangipane
3.75
our croissant dough rolled up and tossed in a citrus cinnamon sugar
**only available SATURDAYS & SUNDAYS**
4.00
layer after layer of buttery, flaky pastry on the inside with a deeply caramelized sugary exterior
4.00
twice baked, croissant loaf with pecan frangipane and freeze dried raspberries
4.00
brioche tart filled with vanilla bean pastry cream, topped with local seasonal fruit
3.75
buttermilk buckle with seasonal fruit and a citrus crumb topping
3.00
6.50
carolina ground rye crust with local seasonal fruit
3.75
our croissant dough rolled up with vanilla bean pastry cream, and pecan pralines, finished with a bourbon syrup
3.75
dried apricots and crystalized ginger
