The Lineup
What's coming out of the oven this week.
Six things we make every day. Plus whatever's seasonal — ask at the counter.
Cakes & Pastries
Chocolate Fudge Layer
Three layers, dark cocoa, ganache between each. Less frosting, more cake. The one our regulars order without thinking.
$48Add to CartRed Velvet Classic
Real cream cheese, not the fake stuff. Three proper layers, light hand on the food coloring. Comes with a small jar of extra frosting because someone always asks.
$52Add to CartCarrot Walnut
My grandmother's recipe, more or less. She used pineapple in hers. We left it in.
$50Add to CartVanilla Bean Buttercream
Madagascan vanilla, scraped pods, real butter at room temp for the smoothest crumb. Looks plain. Gets eaten first.
$45Add to CartSeasonal
Lemon Blueberry
Fresh blueberries baked into the layers, lemon curd between. Bright, not too sweet. Comes back in July when the Minnesota berries are good.
$50Add to CartCake Pops, Dozen
Twelve in a box, four flavors, gold-flecked tops on request. Perfect for school parties — every kid gets one and we never run short.
$32Add to Cart
I get bored if I make the same cake twice. So we usually don't.
— Anna, owner & head baker
Bread, every morning
Out of the oven by 7. Gone by 11 most days — call ahead to hold a loaf.
Country Sourdough
Tuesday and Friday only. 24-hour cold proof, dark crust, open crumb. Tastes the way bread is supposed to.
Saturday Brioche
Eight eggs, a pound of butter, sixteen hours. The richest thing we make. Sells out before noon every Saturday.
$12Add to CartHokkaido Milk Bread
Pillowy, slightly sweet, makes the best toast in town. We bake it every day we're open. One loaf rule on busy mornings.
Don't see your flavor on the list?
Send a photo, send a description, send your mom's old recipe — we figure most of them out.