condesa tomodachi cake

named for la condesa, the mexico city neighborhood where a lavender tres leches changed how we think about cake, and tomodachi, the japanese word for friend. a light chiffon sponge soaked in three milks, lightly sweetened with lychee syrup. bright, delicate, and best shared on a warm afternoon.

chocolate olive oil cake w/ tangy cream

inspired by one of our favorite flavor pairings: dark chocolate and something tangy. a moist, rich chocolate cake made with olive oil, topped with creme fraiche piped on like frosting. the tartness cuts the sweetness just right.

gingerbread loaf w/ salty vanilla frosting

warm spices make gingerbread walk the line between savory and sweet, which is exactly why we love it. this gluten-free loaf is topped with our favorite frosting: salty vanilla with a hint of cream cheese tartness. cozy, complex, and satisfying.

hojicha cherry cream cake

dreamed up after making hojicha madeleines for a wedding: the roasted, nutty flavor of hojicha paired with the sweetness of white chocolate was too good not to revisit. cherries add a tart sweetness that keeps it from feeling heavy. a fall and winter cake that's complex and quietly special.

honey cinnamon corn cake

cornbread is one of our all-time favorites. this is the dessert version, rich and tender, with honey and cinnamon to tip it just far enough into sweet territory.

strawberry lychee cloud cake

the flavor profile we developed for a wedding cake, refined over time. a chiffon sponge, light, fluffy, barely sweet, the way chinese bakeries do it, layered with lychee buttercream and strawberry jam. delicate and celebratory all at once.

banana milk bread

milk bread is the asian bakery staple: light, fluffy, rich with a slightly sweet, creamy flavor, similar to challah but airier. we add banana for a touch of natural sweetness that works beautifully with butter and milk. a full loaf lets it expand for a lighter, fluffier crumb.

black sesame banana bread

banana bread with something to cut the sweetness. ground black sesame swirled in brings a nutty, slightly savory flavor that balances the banana perfectly, a more interesting take than dark chocolate chunks.

just a dang good cookie

the gold-standard chocolate chip cookie. exactly what you're craving when you want a chocolate chip cookie. browned butter builds a toffee depth; hand-chopped dark and milk chocolate finds the sweet spot between bitter and sweet; maldon flaky salt ties every bite together. dough aged 48 hours, baked from frozen for crispy edges and a soft center.

west meets east cookie box

a box made for sharing. a dozen lychee shortbreads and a dozen passionfruit ganache flowers. the lychee shortbreads are stamped with a mooncake mold: delicate, floral, barely sweet. the passionfruit flowers are hand-shaped, inspired by chinese tea pastries, filled with a bright and tropical ganache.

condesa tomodachi cake

named for la condesa, the mexico city neighborhood where a lavender tres leches changed how we think about cake, and tomodachi, the japanese word for friend. a light chiffon sponge soaked in three milks, lightly sweetened with lychee syrup. bright, delicate, and best shared on a warm afternoon.

corn snickerdoodles

the cookie version of cornbread, and cornbread is one of our favorites. masa flour and ground pecans bring a nuttiness that cuts through the sweetness you usually get with a snickerdoodle. the result: a slightly savory, deeply satisfying cookie that tastes like fall.

giant fortune cookies

the fortune cookie, made big. same crispy, lightly sweet shell, but gluten-free and scaled up for a moment. a crowd favorite and a little unexpected.

miso-sesame vanilla chunk cookie

the cookie that started our fixation on savory sweets. we love peanut butter but usually find pb cookies too sweet. this is the more complex, balanced version. white miso and sesame bring a nutty, savory depth; vanilla chunks keep it grounded.

passionfruit ganache shortbread flowers

made in the dead of winter to bring people something bright. hand-shaped into flowers using a method from a chinese cook we follow, filled with a passionfruit ganache that's tart, tropical, and alive. a reminder that better weather is coming.

pretzel shortbread linzers w/ cranberry jam

a savory-sweet creation we're proud of. pretzel shortbread, crispy and slightly salty, sandwiched with a tart cranberry jam in a linzer style. it started as a thanksgiving idea and became a favorite.

tahini rice krispy ice cream sandwich

one of our absolute favorites. inspired by a mango sticky rice ice cream sandwich we had in new york. a tahini rice krispy treat, nutty, slightly savory, and chewy, sandwiching a vanilla ice cream center. the browned butter notes in the krispy hold it all together.

salted vanilla madeleines

classic madeleines elevated with a salty vanilla finish, the same flavor profile behind our most-loved frosting. light, buttery, and a little addictive. best alongside something rich like homemade ice cream or a cup of tea.

"everything" focaccia

born from a deep dive into gluten-free baking, a market we feel is severely underserved. a light, airy focaccia topped with everything seasoning: a crowd-favorite flavor that's a lot more interesting than the same old rosemary. served as-is or with a spread.

• roasted beet cream cheese
  slow-roasted beets blended into cream cheese, their slight sweetness and tartness from lemon a perfect pairing for the richness of cream cheese. earthy, bright, and a little unexpected.
• chili crisp cream cheese
  what happens when you mix something fiery and umami into a cold, creamy base? the smoky, hot crunch of chili crisp folded into cream cheese turns a simple spread into something you'll want on everything.

buttermilk biscuit w/ homemade apple butter

a fall fixation that stuck. slow-cooked tart apples reduced into a custardy, spiced jam, like all the flavors of apple pie in spreadable form. served with a buttermilk biscuit made with cultured butter for a tangy bite that balances the sweetness.

ham & gruyère puff

a deconstructed ham and cheese croissant in puff pastry form. flaky, buttery, savory. best suited for private catering where volume and serving can be controlled.

buttery earl grey granola

earl grey is our favorite black tea, its bitter, floral notes cut through rich butter and balance the sweetness you usually find in granola. barely sweet, deeply aromatic. imagined to be eaten on tart, plain yogurt for breakfast.

nutty sourdough granola

this is how granola is supposed to taste. born from an excess of sourdough discard, it ended up being the granola we always wanted: barely sweet, nut-forward, and genuinely crunchy, not candy.

asian palmer

our lychee lemonade, and our take on the arnold palmer. fresh lychee and lemon juice, finished with dried rose petals. sweet, tart, and floral, the drink you want in your hand on a summer afternoon.

abracadabra coffee

when it came time to serve coffee at our markets and events, the choice was easy. our friends at abracadabra coffee co. in woodstock, vermont have been roasting single-origin, seasonally rotating coffees since 2015. they take the coffee seriously so you don't have to. we're proud to pour their coffee alongside our sweets.