SCONES
How do we do it you may ask? Is it our small batches made quickly? The buckwheat flour? The tanginess of Nancy’s low fat yogurt? The hearth’s heat creating the near caramelization of the bottom of the scone? High-quality additions such as organic, unsulphured dried apricots or THE best dried cherries ever?

DAILY SCONES

Ham Cheddar Chive   A single muscle ham from Mat-Valley Meats paired with Dubliner cheddar and spicy green onion makes this the perfect savory treat.

Raspberry Lemon Zest   Our signature scone that’s been on the menu since day one – with lemon curd and raspberries.

Blackberry Rhubarb  Our sweet and satisfying scone dough sets the stage for an amazing combination of tart rhubarb and succulent blackberries.

MUFFINS

With the exception of the Beet Pecan Chevre, all our muffins are made with some percentage of whole-wheat or high-extraction flour (high-extraction flour lies somewhere between whole-wheat and white bread flour). All are hearty and not overly sweet.

DAILY MUFFINS

Über Blueberry  Lightly toasted wheat bran and plenty of blueberries easily make this muffin a breakfast favorite among many.

Lemon Poppy Seed The addition of extra virgin olive oil makes this a unique lemon poppy seed treat. This is a dairy-free, nut-free muffin.

Beet Chèvre This vibrantly colored muffin uses a puree of local organic beets, toasted pecans, and chèvre and is accented by a delicious orange streusel.