Open one day (Saturday), Craig Ponsford’s shop is a self-proclaimed “eccentric place, where things change all the time.” Ponsford’s style leans into traditional European breads and viennoiserie, with a focus on locally milled flours from Petaluma’s Central Milling, Community Grains in Oakland and Marin’s Honoré Farm and Mill. Chocolate coins (mendiants), savory pumpkin pie, sour rye, pumpernickel and a baguette with a crisp crust and tender crumb said to be “the best” by the French (Ponsford’s team won the baguette category in the 1996 Coupe du Monde de la Boulangerie) are wintery items that you should be able to find when you stop in.