Made with our brioche dough, and loaded with our secret-recipe intense cinnamon filling. Not topped with just any glaze. These cinnamon rolls get topped with the vanilla buttercream we make for our cakes. We often keep these in the back because they can go stale fast if left on the counter for viewing, but just ask and we usually have them available to reheat and glaze. They stay nice and fresh that way.

Made from minor and major tweaks to our scratch-made yellow cake batter. Rich flavors like lemon peel oil and lemon glaze. The coconut almond is a hearty, fibrous cake with extra egg for more protein. The cinnamon stays soft and tender, but has that delightful taste of cinnamon throughout with a crumb topping. Served by the slice in-store, but also available as whole 3 lb cakes on request for your gathering.

A scratch-made brownie focused on chocolate, butter, and egg rather than flour and cocoa powder like box-mixes. Small but rich and immensely satisfying.

Love lemon bars but find they're usually just not lemony enough? Us too. That's why we added some concentrated lemon to our lemon juice to give it that extra bite. Sold in 2-packs.

Toasted coconut and extra thick dulce de leche baked on our famously butter pie dough.

– A double shot of espresso brewed onto a scoop of gelato