I think I ended up in kitchens in large part because of an elephant ear (palmier) and a Little Table by the window at a bakery just outside of Philadelphia. 

Every Sunday, my mom and I would dutifully make our weekly pilgrimage to Hornberger’s (Yes, they named their business Hornberger’s. Pretty sure it was their last name. It was the East Coast in the 90’s, stay with me.) where I would consume a pastry the size of my head as I watched the passersby from the worn wooden chair I was rapidly covering in a layer of flaky pastry.

A childhood stitched together by those special mornings made Sunday pastries a tradition I have stubbornly refused to let fade away, so when the sole weekend bakery on San Juan Island closed, I decided to take it upon myself to make laminated dough. 

At home. By hand. 

Like an idiot.

Seven tries later I wound up with something that both tasted and looked vaguely like a croissant, and in the process I had befriended other local pastry enthusiasts by essentially forcing them to eat my mistakes. Word spread (as word on this island so often does) and eventually weekend pastries for me became weekend pastries for many, many more people.  We did a pop-up, made an appearance at the farmer’s market, and before we knew it, we had built an entire restaurant on the back of butter and flour.  

Pastries are available exclusively on Sunday mornings, from 9AM-11AM (or sold out). 

They are first-come, first-served, and are for take-away only (largely due to crumbs. Crumbs EVERYWHERE)

We are unfortunately not a team that is in a position to move their lives to bakery hours full-time. We have families, and homes, and we enjoy experiencing both of them in daylight every so often. Also, forcing coworkers to interact on a regular basis at 3AM while surrounded by a ton of really hot and sharp stuff really starts to feel like tempting fate…

BUT, we also really love us some carbs, so this little pop-up is our compromise.

We pretty much make edible origami - we always start with the same dough, but we fold it into a heck of a lot of different shapes. Some of our shapes have almonds, some have chocolate, some have caramelized sugar, and some even have eggs, sausage, and spicy mayo. We haven’t yet mastered the croissant crane, but just give us a little more time and we’ll have you covered.

For more details, we invite you to explore our sample menu.

We are currently unable to alter our pastry menu to accommodate dietary preferences & food allergies. We sincerely apologize for any disappointment and inconvenience.

We strongly encourage guests with questions about specific food allergies to contact us.

We are overwhelmingly flattered by and appreciative of custom order and catering requests. On paper, they look quite simple, but in practice, it turns out they’re significantly more complex to actually execute, and we’ve been bitten by our kitchen of overly-ambitious personalities one too many times. We greatly hope to be able to offer these services in the future as our team grows, but we are unable to accept advanced, volume, or custom orders at present.