Sourdough bread, baguettes and pain d’epis (a pull-apart bread) are baked in the built-in, wood-fired Alan Scott oven. The opening menu includes coffee and tea, a range of pastries — such as kouign amann, lemon meringue croissants and pain au chocolat — cookies and a snack board. Stop in at lunch for a tartine or sandwich on house-baked bread, or a salad with a glass of bubbly.