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showcasing Grands Moulins de Paris flour and Isigny St Mère butter imported both from France

$5.25

shaved prosciutto, fig preserves, cream cheese mousseline on our 72 hour butter croissant flat

7.75

double stuffed with French dark chocolate

6.25

a favorite of our regulars! never leave without one, you'll know why when you try one!

$2

fresh egg, applewood smoked bacon and white cheddar cheese baked in our croissant danish topped with fresh chives

$7.75

rasberries and cream cheese in our 72 hour cross laminated croissant

$6.25

garlic roasted mushrooms and cheese baked in black pepper brioche

$6.25

dark cocoa croissant filled with oreo pastry cream and dipped in white chocolate

$7.75

cross laminated croissant with pumpkin pie cream

$7.50

pain au chocolate dipped in honey rose syrup and filled with pistachio cream, hazelnuts and crunchy kataifi

$7.75

buttermilk scone studded with Maine blueberries and lemon zest, lemon oil & dipped in lemon glaze

$6.25

vanilla bean cream filled and dipped in a golden caramel

$6

classic pound cake with lemon essence, topped with whipped white chocolate and lemon oil

$5.50

Cocoa nib studded brioche filled with chocolate schmear and topped with chocolate chips

$6

buttermilk brioche fried, tossed with cinnamon sugar and filled with pear jam and vanilla cream, topped with whipped cinnamon ganache and almond streusel

$6

Ezzo's pepperoni (Columbus-OH), house made hot honey, chives

$8.25

made with our 100+ year old levain (Sourdough Starter if you didn't know what that word is!)

$10.50

our poolish based focaccia is made with herbes de provence, extra virgin olive oil and topped with a generous amount of flake sea salt and more EVOO and chives

$7.50

$5.25

$5.25

$5.25

$5.25

featuring our own Dough Head blend!

jasmine green tea with mint and sweetened with honey

made with coconut water and topped with coconut chantilly cream

house made pumpkin pie base, shot of espresso, biscoff milk and finished with vanilla chantilly & cookie crumbs

house made banana base with brown sugar and brown butter, biscoff milk, espresso and topped with vanilla chantilly

house made syrup with vermont maple syrup, sea salt, and brown butter in our latte