La Farine Boulangerie Patisserie

Morning Bun

Croissant dough spiraled and baked in orange-scented sugar until the exterior caramelizes into a lacquered, flaky shell — the bakery's signature and a Bay Area icon

Croissant

Classic butter croissant with audible shatter on the first bite and a moist, honeycomb interior — a reliable benchmark of the kitchen's lamination skill

Pain au Chocolat

Laminated dough wrapped around bittersweet chocolate; same quality dough as the croissant with a good chocolate-to-pastry ratio

Fruit Tart

Buttery pâte sucrée shell filled with pastry cream and topped with fresh seasonal fruit — clean, classic French execution

Sourdough Loaf

Well-fermented sourdough with a crackly crust and open crumb — a reliable take-home option from a bakery that's been doing this for decades

Baguette

French-style baguette with a thin crust and chewy interior — one of the more dependable baguettes available in Oakland