What We Bake
Everything baked fresh daily. When it's gone, it's gone. We recommend arriving early.
Sourdough Loaves
The Bread
All loaves made with wild-caught starter & Carolina Ground flour. 72-hour minimum ferment.
Country Loaf
$9Our flagship. 72-hour cold ferment, Carolina Ground whole wheat and bread flour. Crackling crust, open crumb, tastes like the mountains.
Dark Rye
$10Dense, earthy, deeply flavored. We add caraway and a touch of honey from our neighbor's apiary.
Seeded Multigrain
$11Sunflower, flax, sesame, poppy, millet. Each seed toasted separately. This bread has layers.
Olive Rosemary
$11Castelvetrano olives and rosemary from our garden. Henri's favorite with a glass of wine.
Cranberry Walnut
$12Our autumn bread that became a year-round demand. Tart cranberries, toasted walnuts, a hint of orange zest.
Laminated & Baked
Pastries
Three-day lamination process. European butter. No shortcuts.
Croissant
$5Three-day lamination process. Shattering, buttery layers. Plain or with seasonal filling.
Pain au Chocolat
$6Dark chocolate batons wrapped in our laminated dough. Best eaten warm.
Kouign-Amann
$7Caramelized Breton pastry. Crispy, buttery, with a salty-sweet finish. Our cult favorite.
Henri's Kitchen
Wood-Fired Kitchen
Lunch service 11am–close. Everything cooked in our hand-built wood-fired oven.
Wood-Fired Flatbread
$14Rotating toppings — current favorite: roasted mushroom, gruyere, thyme. Made in our hand-built oven.
Grain Bowl
$13Heritage grains, wood-roasted vegetables, tahini, herbs. Hearty and wholesome.
Seasonal Galette
$12Whatever's beautiful at the market this week, folded into our buttery, flaky pastry.
Soup du Jour
$9Always made with day-old bread and seasonal produce. Served with a thick slice of toast.
Take Home
Pantry & Extras
Menu changes with the seasons. Availability depends on what the market and our oven give us each day.