Daily Counter Menu

Our flagship loaf. Organic stone-ground flour, 82% hydration, airy open crumb, deep mahogany blistered crust.

Country sourdough crusted heavily in roasted sesame and organic golden flaxseeds for a nutty, caramelized finish.

Whole rye flour with toasted caraway seed, mild acidity, and a tender, sliceable crumb. Superb with cured fish and sharp cheese.

Slow-fermented poolish baguette with a singing thin crust and delicate custard crumb. Baked twice daily.

Cast-iron baked sheet focaccia dimpled deep with cold-pressed Italian olive oil, garden rosemary sprigs, and Maldon salt flakes.

Packed with pitted Greek Kalamata olives, fresh picked lemon thyme, and coarse cracked black pepper.

Made with cultured 84% butterfat Normandy-style butter. Golden, airy honeycomb interior and shatteringly crisp outer layers.

Filled with double batons of single-origin 64% dark Valrhona chocolate inside our flaky layered croissant pastry.

Twisted croissant pastry rolled with brown sugar, freshly cracked green cardamom, and orange zest, baked in muffin cups.

Soaked in house vanilla-almond syrup, filled with rich almond frangipane cream, and topped with toasted sliced almonds.

Breton layered pastry rolled with salted butter and sugar that caramelizes into a crisp, glassy, buttery shell.

Madagascar vanilla bean pastry cream topped with seasonal fruit from local Long Island farm stands.

Thin-sliced French ham, generous cultured salted butter, and tiny crisp cornichons on our freshly pulled crusty baguette.

Slow-roasted turkey breast, double-cream brie, baby wild arugula, and stone-ground mustard on crusty sourdough batard.

Lemon-herb whipped whole-milk ricotta, charred sweet bell peppers, marinated artichoke hearts, and baby greens on warm focaccia.

Flaky butter croissant baked with aged Swiss Gruyère cheese, Prosciutto di Parma, and whole-grain Dijon.

Rotating single-origin medium roast, roasted right here in Nassau County. Notes of cocoa and stone fruit.

Double shot extracted on our La Marzocco machine. Clean, syrupy body with sweet crema.

Silky steamed whole milk or oat milk paired with espresso.

Slow-steeped coarse-ground coffee, poured crisp and cold over ice.