(Available only at the retail locations, not for wholesale delivery)

These Apple Tarts start with a square of our Puff Pastry dough folded up around the edges and pinched at the corners to hold thinly sliced pieces of apple. Then they’re brushed with butter and sprinkled with sugar prior to baking.

(Available only at the retail locations, not for wholesale delivery)

Our Apple Turnovers begin with a square of our Puff Pastry dough folded diagonally over slices of apple sprinkled with cinnamon and sugar. Then they’re brushed with melted butter and scored (to let the steam escape) prior to baking.

(Available only at the retail locations, not for wholesale delivery)

Our specialty puff pastries are true crowd pleasers. The pastry dough is delicately folded with butter layer by layer before being turned in to one of our delicious pastries. To make the Cinnamon Twist two strips of pastry dough are twisted together with cinnamon and sugar before being put in the oven. Once baked the twists come out golden and flaky, and they fill the bakery with a warm cinnamon scent.

(Available only at the retail locations, not for wholesale delivery)

To make the Cheese Twist we twist together two strips of our Puff Pastry dough with gruyere and asiago cheeses before baking. The twists come out of the oven golden, crisp, and flaky.

(Available only at the retail locations, not for wholesale delivery)

This is one of our retail-only specialty puff pastries. To make the Ham and Cheese Turnover we first take a square of layered puff-pastry dough and fold in a mound of hand diced Fra’Mani Ham and a blend of grated Gruyère and Asiago cheeses, creating a triangular pocket. In case it were not rich enough, we brush the turnover with butter before baking and score the top to let the steam out during baking.

(Available only at the retail locations, not for wholesale delivery)

The Sourdough Cheese Wheel is a specialty item that can be purchased at our Ferry Plaza retail store in San Francisco.

We start by taking sourdough and swirling it into a wheel and then adding a blend of grated Asiago and Gruyère cheese generously sprinkled on top of the wheel resulting in a tasty treat.

(Available only at the retail locations, not for wholesale delivery)

Our specialty puff pastries are true crowd pleasers. The pastry dough is delicately folded with butter layer by layer before being turned into one of our pastries. To make the Mini Jalapeño Cheese Turnover we first form a small square of pastry dough and layer pickled jalapeños with a blend of grated Gruyère and Asiago cheeses. The square is folded into a rectangular pocket. The turnover is then brushed with butter and scored to let the steam out before it is put in the oven. The resulting flaky pastry almost melts in your mouth.

(Available only at the retail locations, not for wholesale delivery)

Pear Ginger Mini Puffs are a small treat that can be purchased seasonally at our retail stores. Our delicate puff pastry is filled with fresh Bosc pears and candied ginger. You won’t be able to have just one!

(Available only at the retail locations, not for wholesale delivery)

Cherry Almond Mini Puffs are a small treat that can be purchased at our retail stores during cherry season, which is usually late May through August. Our delicate puff pastry is filled with fresh Bing Cherries and almond paste which has had chopped almonds folded in. You won’t be able to have just one!

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office)

To make our Cinnamon Swirl, bakers hand-roll sheets of our croissant dough with cinnamon and sugar. They slice the roll, jelly-roll style, and brush the slices with egg wash before proofing and baking. Once baked, the Cinnamon Swirl is light and flaky with a crispy caramel-colored outside and a rich buttery inside. The pastry can be un-swirled bit by bit to enjoy each layer of cinnamon sugar.

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office)

Our pastry dough is delicately folded with butter layer by layer before being turned into one of our delicious pastries. To make our Croissant, the pastry dough is rolled out and hand-formed into a crescent shape. After rising it is brushed with an egg wash just prior to baking. Once baked the Croissant is light and flaky with a crispy caramel-colored outside and a rich buttery inside.

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office)

Pain Au Chocolat is a specialty pastry item made out of our croissant dough. Inside the Pain Au Chocolat are two tunnels filled with dark chocolate. The chocolate we use is 55% dark chocolate. The slight bitterness of the cocoa is complemented by richness from the butter in the dough. Each bite yields flakes of delicately layered pastry dough.

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office)

Our pastry dough is delicately folded with butter layer by layer before being turned into one of our delicious pastries. To make our Almond Croissant, the dough is rolled out and cut into a triangle that is spread with almond paste and hand-rolled into a crescent shape. After rising, it is brushed with an egg wash and sprinkled with sliced almonds just prior to baking. Once baked the Almond Croissant is light and flaky with a crispy caramel-colored outside and almond paste inside.