The cookie dough croissant and the pistachio escargot are the pastries that built the following, and the kitchen backs them up with a rotating cast that includes a kouign amann served with cherry compote, a Cranberry Streusel, an Au Levain Banana Cream Pie, and a steak sandwich that's become its own small signature. It sources seasonally from local farmers rather than running the same ingredients year-round.
Seating is counter-service and limited, with a patio that opens in summer, and the whole operation runs a tight window: 8am to 4pm daily, kitchen closing an hour before the doors do. Cakes and pies can be preordered through Tock.
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