thewanderingeater:
Flatbread topped with prosciutto, buffalo mozzarella, arugula
thewanderingeater:
Flatbread topped with buffalo mozzarella, artichoke, roasted tomoatoes, pesto
thewanderingeater:
Chef Rory Macdonald and cook
thewanderingeater:
Flatbread topped with whipped ricotta, fresh and dried figs, fresh rosemary, truffle honey, hazelnuts, Bellocq Majorelle Mint tea, Stumptown Cappuccino
thewanderingeater:
Flatbread topped with whipped ricotta, fresh and dried figs, fresh rosemary, truffle honey, hazelnuts
thewanderingeater:
Cappuccino made with Stumptown beans
thewanderingeater:
Grilled cheese sandwich on sourdough bread with mixed salad with herbs and fresh peas
thewanderingeater:
Figs, prosciutto, arugula, ricotta sandwich in baguette
thewanderingeater:
View of the kitchen
thewanderingeater:
Sesame kouign-amann
thewanderingeater:
Dried cherry and pistachio swirl
thewanderingeater:
Everything croissant
thewanderingeater:
Rhubarb and thyme kouign-amann
thewanderingeater:
Pizza bianca - flatbread topped with potatoes and rosemary
thewanderingeater:
Display
thewanderingeater:
Interior
thewanderingeater:
Various individual sized entrements (cakes)
thewanderingeater:
Macarons
thewanderingeater:
Ciabatta, raisin pecan bread, baguette and soudough
thewanderingeater:
Ciabatta
thewanderingeater:
Rhubarb and custard cake
thewanderingeater:
Earl grey mousse and chocolate cake with blood orange macaron
thewanderingeater:
"Exotique" cake
thewanderingeater:
Ham and cheese croissant
thewanderingeater:
Large size Earl grey mousse chocoalte cake topped with blood orange macaron