Clear Flour Bread

Morning Bun

Croissant dough rolled with cinnamon-sugar and orange zest, baked in a muffin tin so the edges caramelize crisp — sells out by mid-morning

Baguette

Long-fermented French-style baguette with a crackly crust and open crumb — one of the most consistent in Boston

Sourdough Boule

Round loaf with a deeply caramelized crust and tangy, open-crumb interior

Almond Croissant

Day-two croissants soaked in almond syrup, filled with frangipane, and re-baked with sliced almonds on top

Olive Bread

Rustic loaf studded with Mediterranean olives, with a chewy crumb and hard crust

Pain au Chocolat

Laminated croissant dough wrapped around two batons of dark chocolate, baked dark on the edges

Sweet Raisin Bread

Cherry Rustic Tart

Berry Scone