Homey and hand-made with real butter, local farm eggs and Northwest-grown fruit and grains.
Like French toast in a muffin cup! We take cubes of hearth bread, soak them in cinnamon-vanilla custard and bake until the top is irresistibly crunchy. A dusting of powdered sugar seals the deal.
A thick slice of our rich Challah bread drizzled with orange syrup and slathered with house-made almond cream, then topped with toasted almonds. The whole shebang is baked until the edges are crispy and then it’s dusted with powdered sugar.
* Seattle only
A fall favorite – tender and light, pleasantly spiced and perfectly moist with a lightly sugared, toasted pumpkin seed topping.
The muffin that every Northwest blueberry deserves, featuring a gloriously tender crumb with pockets of sour cream, fat local berries and a light, crunchy sugar topping.
Anne’s Bran Muffin
Earthy, moist and just sweet enough with streaks of shredded carrot and plump golden raisins. Loaded with nutrients, fiber and flavor, this is the muffin to get you through that hike – or a morning of back-to-back meetings.
Rugged triangles of dough studded with the baker’s choice of dried fruit and toasted nuts and topped with crunchy turbinado sugar. Bakers choose daily from figs, dates or dried unsulfured fruit (Oregon cranberries, pears, peaches, cherries, blueberries, apricots) paired with almonds, walnuts, pistachios or fresh-harvest pecans from the Nut House in North Carolina.
The one and only. Our freshly baked buttermilk biscuits filled with delicious Willamette Valley raspberry or Marionberry jam.
The very best seasonal fruit baked into a moist, delicate sour cream cake and crowned with crunchy brown sugar streusel. Perfection!
A Grand Central favorite since day one! Hearty, whole grain dough rolled up with gooey caramel and currants and baked to a rich golden brown.