This Danish pastry is hand laminated with European butter to create multiple flaky layers. The pastry is then filled and baked to a buttery flaky goodness. Flat icing on the side, upon request.

Filling choices: Raspberry Cream Cheese*****Blueberry Cream Cheese*****Apple Streusel

(4 - 12" crusts)
A thin and crispy pizza crust with lots of air pockets that create a flaky texture when baked. Cold fermentation of the dough is used to achieve maximum flavor. (See Tips and Recipes section for baking instructions.)

(4 per order)
New York style bagels that are boiled in malted water before baking to achieve extra chewiness and shine. Toppings available: everything, poppy, sesame, sea salt, or plain.

(4 per order)
These soft pretzel buns are the perfect paring for a ham and cheese sandwich, or even a great burger. They are especially Lecker (German for tasty) split and spread with butter like we used to get them in Germany. Or if you really want to step it up, top them with a piece of salami and cheese and bake them at 425 degrees until the cheese is melted. That makes a great snack! These freeze really well too.

The pecan pie is a fall/winter staple. Baked in a tart style with a cream cheese/butter crust and made with homemade golden sugar syrup instead of corn syrup, resulting in a more caramel taste.

(4 per order)
These are the real thing! Authentic German pretzels are dipped in a food grade lye solution before baking, which imparts their unique flavor and deep brown color. Pretzels normally have a short shelf life, but I am offering them par-baked, so you can finish baking yourself when you want a fresh baked pretzel. You can wrap them tight in plastic wrap and freezer bag and freeze for up to a month. (See tips and recipes section for baking instructions.)

A French staple, especially in Paris, these baguettes are baked as close to French tradition as I can get!