Enjoy with your morning coffee
Cinnamon Rolls: With or without raisins, rich soft dough, yummy cinnamon, and iced with vanilla roll icing.
Pecan Sticky Buns: Same dough and filling as our cinnamon rolls, but baked in a butter/brown sugar mixture with chopped pecans.
Blueberry Muffins: Light tender flavorful muffins filled with juicy blueberries topped with butter streusel.
Sweet Scones: A different flavor each week: Varieties we've baked include: Currant,Very Berry, Orange-Coconut, Blueberry, Raspberry
Oat, Apricot Oat, Pumpkin Craisin, White Chocolate Apricot.
Savory Scones: Cheddar Scalllion
Crumbcakes: New York Crumbcake: Rich buttermilk cake, swirled
with cinnamon filling, topped with butter streussel. Berry New York Crumbcake: Same rich cake studded with raspberries, blueberries, marionberries and topped with butter streussel.
Nutella Brioche: Individual butter brioche with a filling of chocolate/hazelnut Nutella, topped with pearl sugar.
Croissants: Traditional butter and Pain au Chocolat. The flakiest,
butterist pastry you'll find on the island. Think France!
To share with your friends, family
Coffee Cakes: Apple Cinnamon, Raspberry, Lemon.
Danish Kringle: Flaky Danish pastry filled with an almond paste filling, sprinkled with raisins and formed into a pretzel. Topped with sliced almonds and coarse sugar. We bake this the last weekend of every month.
8-Pack Pecan Pullaparts: Same dough and filling as our cinnamon rolls, but baked in a butter/brown sugar mixture with chopped pecans.
Cardamom Rolls: Same dough and filling as our cinnamon rolls but filled with a fragrant cardamon filling, lightly iced with roll icing.
Cinnamon Rolls: With or without raisins, rich soft dough, yummy cinnamon, and iced with vanilla roll icing.
Pecan Sticky Buns: Same dough and filling as our cinnamon rolls, but baked in a butter/brown sugar mixture with chopped pecans.
Blueberry Muffins: Light tender flavorful muffins filled with juicy blueberries topped with butter streusel.
Sweet Scones: A different flavor each week: Varieties we've baked include: Currant,Very Berry, Orange-Coconut, Blueberry, Raspberry
Oat, Apricot Oat, Pumpkin Craisin, White Chocolate Apricot.
Savory Scones: Cheddar Scalllion
Crumbcakes: New York Crumbcake: Rich buttermilk cake, swirled
with cinnamon filling, topped with butter streussel. Berry New York Crumbcake: Same rich cake studded with raspberries, blueberries, marionberries and topped with butter streussel.
Nutella Brioche: Individual butter brioche with a filling of chocolate/hazelnut Nutella, topped with pearl sugar.
Croissants: Traditional butter and Pain au Chocolat. The flakiest,
butterist pastry you'll find on the island. Think France!
To share with your friends, family
Coffee Cakes: Apple Cinnamon, Raspberry, Lemon.
Danish Kringle: Flaky Danish pastry filled with an almond paste filling, sprinkled with raisins and formed into a pretzel. Topped with sliced almonds and coarse sugar. We bake this the last weekend of every month.
8-Pack Pecan Pullaparts: Same dough and filling as our cinnamon rolls, but baked in a butter/brown sugar mixture with chopped pecans.
Cardamom Rolls: Same dough and filling as our cinnamon rolls but filled with a fragrant cardamon filling, lightly iced with roll icing.
Cookies, Bars, Crisps:
Oatmeal Chocolate Chunk Cookies: Our spin on the chocolate chip cookie, full of old-fashioned oats for texture and simi-sweet chocolate chunks.
Rocher Meringues: "Rock" meringues. Crispy, flecked with toasted almonds both inside and out.
Coconut Macaroons: Soft, chewy, half-dipped in dark chocolate.
Bayview Sugar Cookie Bags: Seasonal sugar cookies, decorated with colorful sanding sugar, great for the kids (or the kid in anyone).
Double Fudge Brownies: Can you say CHOCOLATE! Dark, chewy brownies iced in our own fudge icing.
Anzac Biscuits: A sweet biscuit (cookie to us yanks) popular in Australia and New Zealand made using rolled oats, flour, coconut, sugar, butter, golden syrup.
Mazzarene Squares: Buttery tart dough, almond frangipane filling, topped with either raspberry or apricot jam and marzipan.
Power Crisps: Flax and pumpkin seeds in a whole wheat and rye dried crisp. Great for dips.
Fruit-Nut Crisps: Addictive is the word for these light, brittle crisps that go great with cheese. Full of pecans, flax, sesame and pumpkin seeds.
Oatmeal Chocolate Chunk Cookies: Our spin on the chocolate chip cookie, full of old-fashioned oats for texture and simi-sweet chocolate chunks.
Rocher Meringues: "Rock" meringues. Crispy, flecked with toasted almonds both inside and out.
Coconut Macaroons: Soft, chewy, half-dipped in dark chocolate.
Bayview Sugar Cookie Bags: Seasonal sugar cookies, decorated with colorful sanding sugar, great for the kids (or the kid in anyone).
Double Fudge Brownies: Can you say CHOCOLATE! Dark, chewy brownies iced in our own fudge icing.
Anzac Biscuits: A sweet biscuit (cookie to us yanks) popular in Australia and New Zealand made using rolled oats, flour, coconut, sugar, butter, golden syrup.
Mazzarene Squares: Buttery tart dough, almond frangipane filling, topped with either raspberry or apricot jam and marzipan.
Power Crisps: Flax and pumpkin seeds in a whole wheat and rye dried crisp. Great for dips.
Fruit-Nut Crisps: Addictive is the word for these light, brittle crisps that go great with cheese. Full of pecans, flax, sesame and pumpkin seeds.
Pastries: Our Morning Glories
