Order by Phone
Baked before dawn

Daily hearth breads and savory counter

Every morning starts at four with stone-deck ovens firing. Loaves, regional pizza strips, and pastry boxes hit the shelves fresh by six-thirty.

Counter staples

Breads and sweet pastries

Twice daily

Hearth loaves and rolls

Crusty Italian loaves, round split boules, and seeded torpedo rolls leave the deck ovens twice each morning. Each loaf carries a thick, crisp crust dusted with flour.

Filled to order

Cannoli and cream counter

Crisp pastry shells hand-filled with sweet ricotta cream, classic chocolate dipped horns, and powdered cream puffs sit ready for weekend dozen boxes or weekday dessert plates.

Lunch favorites

Savory bakery specialties

Stuffed hearth calzones

Folded golden dough packed with whole milk ricotta, spiced ham, and coarse ground Italian sausage, baked until melted and bubbling.

Spinach and cheese pies

Flaky pocket dough folded over seasoned fresh spinach, crushed black pepper, garlic, and grated pecorino cheese.

Bakery pizza strips

Thick-cut sheet pan strips coated in seasoned, slow-simmered tomato sauce with rosemary and olive oil. Available cold by the half-sheet or sliced hot for lunch.