Cuisine(s)
Bakery/Pastry Shop
Price Scale
$
Description

Somehow, former Canlis pastry chef Neil Robertson coaxes a mighty lineup—cheddar paprika croissants, crisply sugared kouign amanns, pink peppercorn shortbread, and macarons of every stripe—out of a tiny space on Olive Way. Robertson’s a master of French classics, but unafraid to have fun (hello, chewy Oreo proxies and cold brew popsicles). Gone are the days when people brought folding chairs to brave the lines, but it’s still worth arriving early, especially on the weekends, when there are specials like chocolate pecan croissants afoot; favorite confections tend to disappear long before doors close at 3pm.

Meal Times
Breakfast, Brunch, Lunch
Good to Know
Child Friendly, Counter Service, Takeout
Location