Full Menu

Your choice, split and toasted on request. The rainbow is the one the kids point at.

Toasted and spread thick. Plain, strawberry, cinnamon, garlic herb, jalapeño, or our vegan herb spread — made in house every week.

Cinnamon raisin bagel, cinnamon cream cheese, apple butter and bacon, dusted with cinnamon sugar and warmed through.

Rainbow bagel, vegan herb spread, sliced tomato, baby spinach and cracked pepper. Served cold, the way it tastes best.

Sundried tomato and herb bagel with vegan herb spread, spinach, tomato, olive oil and sea salt. Served cold.

Asiago bagel, baked egg, sharp cheddar and turkey sausage, wrapped in foil and warmed so it stays hot on the walk out.

Asiago bagel, turkey, thin sliced apple, orange marmalade, dijon, horseradish and cheddar.

Laminated and slow proofed, fully plant based. It shatters when you bite it, which is the entire point.

Two batons of dark chocolate rolled into buttery laminated dough.

Blueberry or cinnamon chip, craggy edges, never dry.

Rotating flavor, made without gluten ingredients and fully plant based.

Apple butter, cherry and Greek yogurt, or blueberry and Greek yogurt, folded and glazed.

Guava and sweet cheese in flaky pastry.

Pearl sugar caramelizes on the outside. Eat it with your hands.

The waffle, warmed and split, with macerated strawberries and chocolate sauce, plus warm syrup on the side for dipping.

Pumpkin sage biscuit, baked without gluten ingredients, with egg, cheese and sausage. Ask for the fully vegan build.

Enough alongside a pastry.

Enough on its own.

Cold, to reheat at home. Feeds three or four.

Ham and cheese, chicken pesto, spinach and ricotta, or margherita. Baked to order in the morning and held hot.

Vegan croissant dough folded around a rotating filling — butternut and sage, buffalo chickpea, Italian beef and giardiniera, deep dish, or mushroom and caramelized onion.

Everything you want on a baked potato, folded into pastry: whipped potato, vegan cheddar, smoky bits, chive and cool vegan sour cream.

A real pot pie, not a hand pie — chicken, carrot, celery and peas under a golden lid, made without gluten ingredients. Eat it with a fork.

Our croissant slab is vegan to begin with. This one stays that way top to bottom.

The same base, finished with real cheese and, depending on the week, cured meat.

Built on our savory biscuit slab instead, baked separately.

Choose your noodles from the wall — classic, spicy, miso, shoyu, tonkotsu and more. Add toppings from the bar.

Every topping on the bar, as much as you want, plus chicken or tofu.

The same bowl with pork belly or sliced ribeye.

Any cookie from the case plus an Arizona tea or a can of soda.

Come in beef, chicken, veggie or spicy. They pair well with tofu.

Miso noodles, sweet corn, mushrooms and green onion.

Shoyu noodles, corn, seaweed, green onion and a soft egg.

Spicy noodles, mushrooms, crispy onion and kimchi.

Vegan noodles, corn, cabbage, seaweed and green onion.

Brewed with cinnamon and piloncillo, the way it is made at home.

Lavender · salted caramel · French vanilla · dark chocolate · raspberry · strawberry · brown sugar cinnamon.

Whole, skim, 2% or oat. Oat milk is never an upcharge, and every specialty latte can be built with it.

Chocolate chip, red velvet, cranberry oat or s’mores. Soft in the middle.

Chocolate chip or salted caramel, twice the size.

Apple pie in September, pumpkin cheesecake in October, chai sugar in November.

Hand iced shortbread. Ghosts and black cats in October, snowflakes in December.

Fudgy, not cakey.

Layered in the morning. Flavors change with the season and the week.

Classic New York. Also in berry or chocolate caramel at $4.50, chocolate chip at $4.95.

Dense and tangy, no dairy anywhere.

Mango, Oreo, Belgian chocolate, tres leches or lemon mascarpone. Tiramisu and flourless at $5.25.

Lemon, raspberry or chocolate mousse layered with crumble. Grab and go.

Brushed in cider and vegan butter, pressed with spiced sugar and baked until the edges get crispy, then covered in caramel with a dollop of sweet vanilla bean cream cheese.

Apple butter or pumpkin butter, swirled and baked.

A croissant split and stuffed with cookie dough, then baked again. Exactly as good as it sounds.

A cookie baked deep in a pan so the middle stays molten. Chicago, in a dessert.

Serves eight to ten.

Dipped the morning you pick them up.

Finished with sprinkles or drizzle.

Thick cut, fully coated.

Salt and chocolate, the correct combination.

A slab of chocolate loaded with whatever the season calls for.