PASTRY

127 layers of butter and dough. Simple ingredients crafted with skill. Cabot European butter, ORGANIC all purpose pastry flour, salt and fresh yeast. 

Sweet danishes change seasonally. Base fillings range from the classic danish cream cheese fill to fresh maple pastry creams. Then the base is topped with a local fruit or jam, and finished with a paired glaze.   

Savory danishes change seasonally. We work with local farmers to pair fresh veggies with artisan cheeses and palette complimenting nuts or garnishes. 

Tride and true, this recipe will never change.  The filling is a blend of organic brown and natural sugar cane with high volatility cinnamon. Then we use organic powdered sugar and green mountain vanilla to make a glaze that drips through to every layer. 

Ginger molasses cookies are my favorite, and so they are the only classicly scooped battered cookie that we have. Made with fresh and ground ginger, packed with spice, the blackstrap molasses adds depth of flavor. 

*DAIRY FREE*

Made with sourdough discard, European style Cabot butter, and specialty herb / flour blends. crackers that are sturdy but also melt in your mouth. 

Mix of roasted cashews, pecans, walnuts pepitas tossed with Vermont maple syrup and dried cherries. The maple flavor will not disappoint. perfectly sweet and balanced with syracuse NY salt city flakes. 

These buttery, crumble, melt in your mouth bars offer perfect bites. we incorporate seasonal teas and dried fruits for flavor. From sweet chamomile honey to winter blueberry orange. 

Our Galette(s) change seasonally & are on pause til our square re-launch this fall.  From strawberry rhubarb to tomato pies, dont miss out on these flavor bombs wrapped in housemade shortcrust.