Certified Kitchen + Bakery

Signature egg sandwich on housemade english muffins made with 59-year-old starter. Egg/arugula/white cheddar/fresno crème fraiche.

Signature egg sandwich on housemade english muffins made with 59-year-old starter. Egg/ham/gruyère/dijonnaise.

Nutella/fresh berries.

Housemade ranchero/egg/crispy potato/pinto beans/white cheddar.

Sumac sweet potatoes/quinoa/sauteed kale & shallot/roasted carrots/runny egg. GF.

Patti P's extra special granola/salted honey/greek yogurt. GF.

Steelcut oats/quinoa/coconut milk/brown sugar/banana/berries. GF/V.

milk steamer with hand-crafted vanilla bean syrup

scrambled egg/white cheddar

bigwood 9 grain/white cheddar

brown sugar/banana GF/V

peanut butter/crushed granola/dark chocolate GF

Preheat oven to 325°. Bake covered for 60 minutes. Increase oven temp to 375°. Remove cover and parchment and bake an additional 45-60 minutes. The top should bubble and begin to brown, and the inside temp should reach 165 degrees.

Preheat oven to 350°. Bake covered for 45 minutes. Remove cover and bake an additional 15 to 30 minutes. The top should be golden and bubbly and inside temp should reach 165 degrees.

Preheat oven to 350°. Bake covered for 45 minutes. Remove cover and bake an additional 15 to 30 minutes. The top should be golden and bubbly and inside temp should reach 165 degrees.

Preheat oven to 350°. Remove plastic wrap and place on a baking sheet. Bake for 40-45 minutes. Test center, and bake an additional 15 to 30 minutes if needed. Crust should be golden brown and the inside temp should reach 165 degrees.

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted

locally roasted