Daily Bakes & Coffee

48-hour cold fermented laminated pastry made with imported French butter, baked to a crisp golden shell with an airy interior.

Flaky laminated viennoiserie layered with two batons of rich European dark chocolate.

Traditional braided brioche swirled with dark fudge and Valrhona cacao ribbons.

Rich dark chocolate brownie with a fudgy center and delicate crackled crust.

Scratch-baked daily with seasonal berries, fresh lemon zest, and a turbinado sugar crust.

Light, pillowy brioche dusted in fine vanilla bean sugar with daily pastry cream fillings.

Double shot of hot Italian espresso poured over artisanal vanilla bean gelato, finished with crushed Mediterranean hazelnuts.

Direct, velvety extraction with notes of dark cacao, roasted almond, and dense golden crema.

Equal parts espresso, steamed milk, and velvety microfoam, dusted with Valrhona cocoa.

Smooth, textured steamed milk over a double espresso base. Available with organic oat or almond milk.

Double ristretto extraction folded into silky microfoam for an intense, balanced cup.

Slow-steeped Italian roast served over ice. Crisp, refreshing, and naturally sweet.

Full-bodied whole-leaf Ceylon and Assam black tea, served in a ceramic mug.

Black tea scented with Mediterranean bergamot oil and blue cornflower petals.

Stone-ground Japanese Uji matcha whisked with steamed oat milk and local honey.

Caffeine-free herbal blend with whole Egyptian chamomile blossoms and French lavender.

Cured French ham and Normandy butter on a warm, crusty baguette.

Fresh mozzarella, ripe vine tomatoes, wild arugula, and house basil pesto on rustic baguette.

Mixed greens, Persian cucumbers, Kalamata olives, French feta, and lemon-oregano vinaigrette.

Toasted sourdough with prosciutto di Parma, melted aged Gruyère, and Dijon mustard.