Market Menu

  • "A Plethora of Croissant-ism"

    We do much with our croissant dough. Prepared in the tradition of both France and Vienna, and sure to delight the senses

    • Traditional Croissant (3 pk.)
      Thousands of flaky layers of yeasted dough and butter. The perfect accompaniment to just about anything
    • Almond Croissant (3 pk.)
      Most akin to the classic bears' claw, with house-made almond cream, sliced almonds, and powdered sugar.
    • Chocolate Croissant (2 pk.)
      French chocolate and flaky croissant dough.
    • Chocolate-Almond Croissant (2 pk.)
      French chocolate, almond cream, sliced almonds and flaky croissant dough. We don't always have time to make these, so please CALL AHEAD before ordering!
    • Cinnamon Roll
      Croissant roll with cinnamon sugar; glazed with apricot and finished with white icing
    • Walnut Cinnamon Roll
      Croissant roll with cinnamon sugar and chopped walnuts; glazed with apricot and finished with vanilla icing.
    • Danishes (2 pk.)
      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.

  • Pastry, Cake, and Cookies

    All of our favorite cookies, cakes, and pastries

    • Tuxedo Twists (2 pk.)
      Puff pastry filled with half almond cream and half chocolate-hazelnut spread, glazed with apricot, topped with toasted almonds and hazelnuts and finished with powdered sugar
    • Scones (4 pk.)
      Seasonal scones topped with tangy lemon icing
    • Clafoutis
      Made fresh with seasonal fruit and streusel topping. Best served warm with ice cream or whipped cream. Serves 1 - 3
    • Almond Cake
      Made with almond flour and a bit of almond extract, brushed with an orange syrup and topped with toasted almonds and powdered sugar. Serves 4-6
    • Turnovers (2 pk.)
      Never-too-sweet fruit fillings wrapped in puff pastry and baked to golden-brown perfection
    • Peanut Butter Cookies (5 pk.)
      Deliciously peanut butter-y and satisfyingly balanced
    • Chocolate Chip Cookies (5 pk.)
      Classic cookies with miniature chocolate chips
    • White Chocolate Macadamia Nut Cookies
      For us, hardly any more need be said. Often irregular in shape and size, each cookie is a little different than the one(s) before--but always delicious

  • the Savories

    Perfect for on-the-go

    • Ham and Cheese Rouleau
      Sliced ham and Swiss cheese rolled in croissant dough with bechamel sauce and French mustard, topped with shredded Swiss
    • Tart Nicoise (2 pk.)
      Braided puff pastry with French mustard, Gruyere cheese, and a Nicoise filling with tomato, olive, garlic, olive oil and herbs de Provence
    • Chicken Florentine
      Shredded chicken, creamed spinach, and artichokes wrapped in puff pastry--one of our top sellers!
    • Andouille Sausage Croissant
      Smoked andouille sausage slathered with French mustard and wrapped in croissant dough

  • French Bread

    Prepared in the traditional manner, with flour, water, salt, yeast and pate fermentee. Keeps for 2-3 days

    • Baguette
      Wheat flour, water, salt, fresh yeast and pate fermentee (old dough)
    • Demi-Baguette
      A half-sized baguette, available plain (traditional), seeded (sesame and poppy seeds), or herbed (rosemary, thyme, lavender, & fennel seed)
    • Banette
      Colloquially referred to as a torpedo or a sword, with pointed ends. Available traditional (plain) or with herbs
    • Pain d'Epi
      Cut to resemble a wheat stalk--pull and tear as needed!
    • Gros Pain
      A two-pound, free-form loaf; available in traditional or seeded (poppy and sesame seeds), sliced or unsliced

  • Loaves and Boules

    All of our sours are made with a rye starter

    • Pico de Gallo
      We've always had a rooster in our logo. Being here in Tucson, what better bread than Pico de Gallo Bread, speckled with jalapeno and cilantro and marbled with tomato and onion? And yes, we invented it.
    • Sourdough
      Rye starter, wheat flour, water, salt, and yeast. Available sliced or un-sliced. Contains dairy
    • Mesquite
      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
    • Fougasse
      Best explained as the French version of Focaccia, with mixed green and black olives, finished with high-quality extra-virgin olive oil
    • Parmesan-Herb
      Sourdough pockmarked with shredded Parmesan, perfumed with black pepper and herbes de Provence (rosemary, thyme, fennel seed, lavender). Available sliced or unsliced. Contains dairy
    • Twelve-Grain
      Local mesquite, semolina, wheat, rye, spelt, barley, flax seed, quinoa, millet, sesame and sunflower seeds. Available sliced or un-sliced.

  • Quiche

    All of our quiche are made in-house from scratch--from the classique to the nouveau

    • Lorraine
      The no-holds-barred classic: Bacon, onion, black pepper, thyme and gruyere cheese
    • Spinach
      Spinach, cream, bell peppers, onions, garlic, oregano, and Parmesan
    • Lutece d'Alsace
      Caramelized onion, French mustard, Swiss cheese, and fresh nutmeg. Very French, and very good.
    • Provencal
      As done in Provence: French mustard, Swiss cheese, herbes de Provence, tomato, black pepper and parsley
    • Ham and Green Chile
      Cheddar cheese, diced ham, and fire-roasted New Mexico hatch green chiles
    • Bacon Florentine
      Chock-full of spinach, bacon, and Parmesan cheese

Catering Menu

  • Catering Packages

    All packages include French rolls with butter and choice of Salad. Prices subject to change.

    • Silver Package
      Two entrees and two accoutrements starting at $25 per person. Prices vary depending on dish selection
    • Gold Package
      Two entrees, two accoutrements, and two hors d'ouevres starting at $35 per person. Prices vary depending on dish selection
    • Platinum Package
      Two entrees, three accoutrements, and three hors d'ouevres, starting at $50 per person. Prices vary depending on dish selection
    • Build Your Own
      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!

  • Salade

    All our packages come with choice of salad

    • House Salad (Salade Maison)
      Mixed greens with tomato, cucumber, red onion, French dressing and house croutons
    • Spinach Salad (Salade d'Epinards)
      Fresh baby spinach, mushrooms, tomato, red onion, hard-boiled egg and crumbled bacon
    • Arugula Salad (Salade de Roquette)
      Baby arugula, fresh berries, toasted walnut, Roquefort cheese; lemon and olive oil
    • Caesar Salad (Salade Cesar)
      Romaine lettuce, Parmesan cheese, black pepper, house croutons and Caesar dressing

  • Entrees

    From beef to pork, to chicken and crab cakes. Choose classic French or classic Creole

    • Prime Rib (Cote de Boeuf)
      Aged in-house 14 days and slow-roasted to perfection. Served with jus and horseradish sauce. Typically serves 15-25 per roast
    • Beef Burgundy (Boeuf Bourguignon)
      Tender cuts of beef stewed with red wine, carrots, mushrooms, onions and bacon
    • Chicken Normandy (Poulet a la Normandie)
      Chicken breast with mushrooms, apples, brandy, and cream
    • Coq au Vin (Chicken with Wine)
      Bone-in chicken stewed with red wine, carrots, mushrooms, onions, and bacon
    • Hunter's Chicken (Poulet de Chasseur)
      Bone-in chicken stewed with herbs, tomatoes, mushrooms and wine
    • Creole Gumbo (Creole Gumbo)
      Blackened chicken, andouille sausage, and shrimp slow-cooked with onions, celery, bell pepper and okra. Served with white rice
    • Blanquette de Porc (Pork Stew)
      Tender pork slow-cooked with mushrooms, carrots, cream, and white wine
    • Roast Pork Loin (Longe de Porc Roti)
      Pork tenderloin smeared with French mustard and seasoned with salt, pepper, and herbs; served with jus
    • Blackened Salmon (Saumon Noirci)
      Fresh Atlantic salmon seasoned with our house blackening spice
    • Crab Cakes (Gateau au Crabe)
      Jumbo and lump crab meat served with house remoulade
    • Shrimp Creole (Crevette Creoles)
      16/20 shrimp simmered in a spicy tomato sauce with onion, bell pepper, and celery. Served with white rice
    • Crawfish Etouffee (Smothered Crawfish)
      Crawfish simmered with hazelnut roux, bell pepper, onion, and celery. Served with white rice
    • Crawfish Cardinale (Ecrevisses Cardinale)
      Crawfish, bell pepper, onion, and celery stewed with cream and tomato sauce

  • Accoutrements

    Choose the perfect side dishes to go with your entrees

    • Potatoes au Gratin (Pommes de Terre Gratinee)
      Sliced potatoes cooked with cream and thyme, topped with melty cheese
    • Scalloped Potatoes (Pommes de Terre a la Normande)
      Sliced potatoes cooked with onion, celery, and cream
    • Chantilly Potatoes (Pommes de Terre Chantilly)
      The best mashed potato you'll ever have; topped with melted cheddar cheese
    • Red Beans and Rice (Haricots Rouge et Riz)
      Smoke-y, ham-y, bacon-y red kidney beans slow-cooked with stock and spices; served with white rice
    • Buttered Noodles (Nouilles Beurrees)
      Wide egg noodles tossed with melted butter
    • Rice Pilaf (Riz Pilaf)
      Long-grain rice cooked with toasted orzo pasta and almonds
    • Green Bean Almondine (Amande aux Haricot Verts)
      French green beans cooked with shallots, butter, and almonds
    • Charred Brussels Sprouts (Choux de Bruxelles Carbonise)
      Charred Brussels sprouts seasoned with salt, pepper, and garlic
    • Green Beans with Bacon (Haricot Verts au Bacon)
      French green beans cooked in bacon fat and tossed with crumbled bacon and black pepper
    • Ratatouille Nicoise / Provencal
      Yet another classic--tomato, bell pepper, summer squash, onion and eggplant stewed with herbes de Provence and garlic. *Nicoise includes olives; Provencal does not*
    • Glazed Carrots (Carottes Glacees)
      Baby carrots glazed with honey, brown butter, and thyme
    • Charred Broccoli (Brocoli Carbonise)
      Charred broccoli seasoned simply with salt and pepper
    • Roasted Cauliflower (Choux-fleur Roti)
      Fresh oven-roasted cauliflower florets

  • Hors d'Oeuvres

    Choose from hot or cold hors d'oeuvres: The first 6 are served hot, while the final 6 are served cold

    • Spinach-Artichoke (Artichaut aux Epinards)
      Our take on the classic dip, served with seasoned French bread crostinis
    • Baby Beef Wellington (Bebe Boeuf Wellington)
      Bite-sized portions of the well-known beef-and-puff-pastry dish. Served with Madeira sauce
    • Stuffed Crimini Mushrooms (Champignon Crimini Farci)
      Crimini mushroom caps stuffed with house sausage
    • Fried Green Tomatoes (Tomates Vertes Grillees)
      Coated with buttermilk and cornmeal, served with Sauce Magnolia
    • NOLA BBQ Shrimp (Crevettes Barbecue)
      Not your typical barbecue, but sure to be one of the best you've ever had! Served with French bread crostinis
    • Crawfish Pie (Tarte aux Ecrevisses)
      Crawfish cooked with onion, bell pepper, onion and cream, all wrapped and baked in puff pastry; served with remoulade
    • Tarte Lorraine (Lorraine Tart)
      Puff pastry smeared with French mustard, black pepper, and thyme; topped with Gruyere, onion, and bacon
    • Tarte Nicoise (Nicoise Tart)
      Puff pastry smeared with French mustard and black pepper; topped with Gruyere, tomato, olives, garlic, basil, and herbes de Provence
    • Gougeres (Gruyere Cheese Puffs)
      Before there were Ch**to puffs, there were Gougeres
    • Prime Rib Crostinis (Crostinis de Cote de Boeuf)
      Seasoned French bread crostini topped with arugula, shaved prime rib, and horseradish sauce
    • Meat & Cheese Platter (Plateau de Viande et de Fromage)
      A variety of meats and cheeses, along with marinated olives and artichokes, fresh fruit, fresh herbs. Served with French bread crostinis
    • Fruit and Vegetable Platter (Plateau de Fruits et Legumes)
      A variety of fresh fruits and vegetables, served with balsamic reduction, olive oil, ranch dressing