...they begin by sweeping the ash from last night’s fire, mopping the oven and taking their dough that has been happily fermenting in bannetons (French proofing baskets) out of the proofer to be baked in our steam-injected ovens or signature Alan Scott wood-fired masonry oven. The pastry chefs are the next to arrive and after grabbing a coffee they prepare to bake off our morning breakfast offering: blueberry and coffee cake muffins, banana breads, lemon loaves, and cranberry and bacon scones are just a few of the things making their morning appearance. However, the pièce de résistance is our daily French pastries or viennoiseries like croissants and pain au chocolat.

As dawn breaks, freshly-roasted coffee that we roast in our German Probat roaster and sizzling bacon for our breakfast sandwiches combine with the smell of freshly-baked sourdough bread, bialy’s, wood-fired English muffins, and pastries. These scents create a magical way to start the day.

Guests enjoy our breakfast offerings such as avocado toast on sourdough, smoked salmon bialys, and local yogurt parfaits while our barista compliments the experience with your favorite espresso drink.