Thousands of flaky layers of yeasted dough and butter. The perfect accompaniment to just about anything

Most akin to the classic bears' claw, with house-made almond cream, sliced almonds, and powdered sugar.

French chocolate and flaky croissant dough.

French chocolate, almond cream, sliced almonds and flaky croissant dough.

Croissant roll with cinnamon sugar; glazed with apricot and finished with white icing

Croissant roll with cinnamon sugar and chopped walnuts; glazed with apricot and finished with vanilla icing.

Yes, we make our danish with croissant dough, too. Light, flaky and never too sweet. If you want to mix & match, just be sure to let us know in the Special Instructions when placing your order.

Made fresh with seasonal fruit and streusel topping. Best served warm with ice cream or whipped cream. Serves 1 - 2

Decorative pastry with cream cheese, peaches, roasted sesame seeds

Not only a classic, but an ode to the Tucson landscape--palm trees everywhere!

Made with almond flour and a bit of almond extract, brushed with an orange syrup and topped with toasted almonds and powdered sugar

Braided puff pastry filled with chocolate-hazelnut spread

Classic French sable sandwich cookies, filled with raspberry jam and topped with powdered sugar

Baked fresh with brown butter and freshly-grated nutmeg, then brushed with simple syrup and finished with powdered sugar. Best served within 1-2 days

Classic shortbread base and a tangy lemon curd on top, finished with powdered sugar. These are NOT your grammaw's lemon bars!

Made with cocoa powder and miniature chocolate chips, topped with classic chocolate ganache

Never-too-sweet fruit fillings wrapped in puff pastry and baked to golden-brown perfection

Deliciously peanut butter-y and satisfyingly balanced

Classic chocolate chip cookies as big as your face!

Same as our Giant Chocolate Chip Cookie, great for when you're on the go

Soft, chewy, and delicious--a customer favorite!

Sliced ham and Swiss cheese rolled in croissant dough with bechamel sauce and French mustard, topped with shredded Swiss

Braided puff pastry with French mustard, Gruyere cheese, and a Nicoise filling with tomato, olive, garlic, olive oil and herbs de Provence

Shredded chicken, creamed spinach, and mushrooms wrapped in puff pastry--one of our top sellers!

Smoked andouille sausage slathered with French mustard and wrapped in croissant dough

Wheat flour, water, salt, fresh yeast and pate fermentee (old dough)

A half-sized baguette, available plain (traditional), seeded (sesame and poppy seeds), or herbed (rosemary, thyme, lavender, & fennel seed)

Colloquially referred to as a torpedo or a sword, with pointed ends. Available traditional (plain) or with herbs

A smaller, half-sized version of our normal banette. Available traditonal (plain) or with herbs

Cut to resemble a wheat stalk--pull and tear as needed!

A two-pound, free-form loaf; available in traditional or seeded (poppy and sesame seeds), sliced or unsliced

Ficelle means string; available in traditional or seeded (poppy and sesame seeds)

Our smallest bread, most akin to dinner rolls; available in traditional or seeded (poppy and sesame seeds)

Rye starter, wheat flour, water, salt, and yeast. Available sliced or un-sliced. Contains dairy

Our classic rye starter sourdough with a blend of green and black olives

Prepared using mesquite flour milled from local Arizona trees. Also rye starter, wheat flour, water, and salt. Available sliced or un-sliced, as a loaf or a boule. Contains dairy

Sourdough layered with sharp cheddar and fresh jalapenos. Available sliced or unsliced, in loaf or boule shape. Contains dairy

Tastes just like the Old World. Rye starter, rye and wheat flours, water, salt, and caraway seeds. Available sliced or un-sliced. Contains dairy

Sourdough pockmarked with shredded Parmesan, perfumed with black pepper and herbes de Provence (rosemary, thyme, fennel seed, lavender). Available sliced or unsliced. Contains dairy

Wheat flour, spelt, quinoa, sunflower seeds, and more. Deliciously sweet and tender. Available sliced or un-sliced.

Cream cheese and blueberry tart

Fresh pear baked with frangipane; apricot glaze

Fresh blueberries, frangipane, sliced almonds

Raspberry preserves, frangipane, sliced almonds

Bavarian cream and fresh strawberries

Bavarian cream and fresh blackberries

Bavarian cream and fresh blueberries

Bavarian cream and fresh raspberries

Bavarian cream and a medley of fresh, seasonal fruit

The no-holds-barred classic: Bacon, onion, black pepper, thyme and gruyere cheese

One of our most popular quiche: Bacon, onion, sauteed mushrooms, black pepper, thyme, and cheddar and swiss cheeses

Cheddar cheese, diced ham, and fire-roasted New Mexico hatch green chiles

Spinach, cream, bell peppers, onions, garlic, oregano, and Parmesan

The name says it all. Sharp cheddar cheese, broccoli, salt and pepper--simple.

Marinated artichokes, house-roasted red bell peppers, parsley and Parmesan cheese

As done in Provence: French mustard, Swiss cheese, herbes de Provence, tomato, black pepper and parsley

Two entrees and two accoutrements starting at $25 per person. Prices vary depending on dish selection

Two entrees, two accoutrements, and two hors d'ouevres starting at $35 per person. Prices vary depending on dish selection

Two entrees, three accoutrements, and three hors d'ouevres, starting at $50 per person. Prices vary depending on dish selection

We can work with pretty much any budget, diet, preference, and venue in and around Tucson and Southern Arizona. We pride ourselves on consistently high-quality food, pastries, breads, and customer service. Call or email today to discuss your perfect event!

Mixed greens with tomato, cucumber, red onion, French dressing and house croutons

Fresh baby spinach, mushrooms, tomato, red onion, hard-boiled egg and crumbled bacon

Baby arugula, fresh berries, toasted walnut, Roquefort cheese; lemon and olive oil

Romaine lettuce, Parmesan cheese, black pepper, house croutons and Caesar dressing

Aged in-house 14 days and slow-roasted to perfection. Served with jus and horseradish sauce. Typically serves 15-25 per roast

Tender cuts of beef stewed with red wine, carrots, mushrooms, onions and bacon

Chicken breast with mushrooms, apples, brandy, and cream

Bone-in chicken stewed with red wine, carrots, mushrooms, onions, and bacon

Bone-in chicken stewed with herbs, tomatoes, mushrooms and wine

Blackened chicken, andouille sausage, and shrimp slow-cooked with onions, celery, bell pepper and okra. Served with white rice

Tender pork slow-cooked with mushrooms, carrots, cream, and white wine

Pork tenderloin smeared with French mustard and seasoned with salt, pepper, and herbs; served with jus

Fresh Atlantic salmon seasoned with our house blackening spice

Jumbo and lump crab meat served with house remoulade

16/20 shrimp simmered in a spicy tomato sauce with onion, bell pepper, and celery. Served with white rice

Crawfish simmered with hazelnut roux, bell pepper, onion, and celery. Served with white rice

Crawfish, bell pepper, onion, and celery stewed with cream and tomato sauce

Sliced potatoes cooked with cream and thyme, topped with melty cheese

Sliced potatoes cooked with onion, celery, and cream

The best mashed potato you'll ever have; topped with melted cheddar cheese

Smoke-y, ham-y, bacon-y red kidney beans slow-cooked with stock and spices; served with white rice

Wide egg noodles tossed with melted butter

Long-grain rice cooked with toasted orzo pasta and almonds

French green beans cooked with shallots, butter, and almonds

Charred Brussels sprouts seasoned with salt, pepper, and garlic

French green beans cooked in bacon fat and tossed with crumbled bacon and black pepper

Yet another classic--tomato, bell pepper, summer squash, onion and eggplant stewed with herbes de Provence and garlic. *Nicoise includes olives; Provencal does not*

Baby carrots glazed with honey, brown butter, and thyme

Charred broccoli seasoned simply with salt and pepper

Fresh oven-roasted cauliflower florets

Our take on the classic dip, served with seasoned French bread crostinis

Bite-sized portions of the well-known beef-and-puff-pastry dish. Served with Madeira sauce

Crimini mushroom caps stuffed with house sausage

Coated with buttermilk and cornmeal, served with Sauce Magnolia

Not your typical barbecue, but sure to be one of the best you've ever had! Served with French bread crostinis

Crawfish cooked with onion, bell pepper, onion and cream, all wrapped and baked in puff pastry; served with remoulade

Puff pastry smeared with French mustard, black pepper, and thyme; topped with Gruyere, onion, and bacon

Puff pastry smeared with French mustard and black pepper; topped with Gruyere, tomato, olives, garlic, basil, and herbes de Provence

Before there were Ch**to puffs, there were Gougeres

Seasoned French bread crostini topped with arugula, shaved prime rib, and horseradish sauce

A variety of meats and cheeses, along with marinated olives and artichokes, fresh fruit, fresh herbs. Served with French bread crostinis

A variety of fresh fruits and vegetables, served with balsamic reduction, olive oil, ranch dressing