Menu
A premium local-business site needs clear selling structure. This menu layout uses descriptive sectioning, scannable pricing, and enough whitespace for the food to feel elevated instead of crowded.
Counter opens at 7 AM
Cardamom morning bun
Brown butter lamination, citrus sugar, rosemary glaze.
$6
Pistachio knot
Toasted pistachio frangipane with sesame brittle crumble.
$6
Cherry rye scone
Cultured cream dough with sour cherry jam and lemon zest.
$5
Available until sold out
Country sourdough
Slow-fermented wheat loaf with crackling crust.
$12
Olive semolina batard
Green olive, toasted fennel, and durum flour.
$13
Tomato confit focaccia
Sheet-pan focaccia finished with basil oil and sea salt.
$7
Order 72 hours ahead
Blood orange olive oil cake
Mascarpone whip, marmalade, marigold petals.
From $48
Chocolate tahini layer cake
Dark sponge, sesame cream, cocoa nib crunch.
From $56
Berry chantilly sheet cake
Vanilla bean sponge with seasonal berries and soft cream.
From $72
Made to pair
House espresso
Chocolate-forward blend from a local Portland roaster.
$4
Chicory cold brew
Slow-steeped overnight with a hint of orange peel.
$5
Seasonal jam jars
Rotating preserves for toast, pastry boards, or gifts.
$11
Ordering notes
The contact and catering pages handle the next step with a fully responsive inquiry flow and a lead-capture form.