Featured in Phoenix New Times for one of the best croissants in Phoenix!
Featured in Phoenix New Times for one of the best croissants in Phoenix!
Each Loaf is hand made. Then cold fermented for 36 to 48 hours. The end result is a fantastic loaf that’s crusty, chewy and fun to eat!
Just like Bryan, this bread is all over the place with it's constant rotation of grains, seeds and flour.
Loaded with Kalamata Olives and a generous amount of Rosemary this loaf is sure to be your favorite if you love olives.
Tons of layers of butter and dough make these croissants extremely flaky, crispy and pillowy!
English muffins the way they should be! Big, fluffy and airy
These speak for themselves
All items are prepared on the freshest of bread. It doesn’t get any better!
butter croissant, egg, bacon, cheddar cheese, arugula and mayo
buttermilk biscuit, egg, house sausage, cheddar cheese and chipotle aoli
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