Our flour comes from a small stone mill about an hour up the road. They grind to order, which means the wheat in our loaves was often still in a silo the week before it hit the oven.
Butter and cream come from a family dairy that's been in business three generations. Their butter is deep yellow in spring when the cows go back on grass — you can taste it in the croissants.
Eggs, apples, and berries all come from within a short drive. When you buy a pastry from us, you're supporting a whole web of neighbors, and we're grateful for every one of them.