Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Cut open a croissant and you should immediately see a lacy network of caverns and crevices, never a dense interior. Stick your nose inside and you'll immediately smell the difference between a croissant properly made with butter and one that's been marginalized with shortening. Take a taste and you'll experience the rich, buttery, melt-in-the-mouth flavor that have made croissants a favorite of cafe' goers in Paris for so many centuries.

Try'em in the form of Almond Croissants (filled with toasted almond frangipane and topped with slivered almonds) or a Pain au Chocolate (with a double dose of Valrhona dark chocolate inside).

Almost anyone can make a cinnamon roll smell good while it's baking. Unfortunately, most have little more than aroma to offer - you won't taste much more than sugar and cinnamon. The real challenge is to make a cinnamon roll that tastes as good as it smells, and these fill the bill. Break one open and stick your nose up close? You'll smell the sweet butter, the Indonesian cinnamon, the real vanilla. Then eat and enjoy. Warm 'em up for an extra-tasty wake up call.

You have no idea how passionate people can get over a scone? Zing regulars practically purr when they get to eat these things. Others beg (unsuccessfully) for the recipe; some start screaming if they come in and discover we've sold out for the day. Without revealing the recipe, we will say that the secret is in the ingredients: sweet butter, heavy cream, and super quality mix-ins like Michigan dried cherries, crystalized ginger and candied lemon zest. (We allow no shortening shortcuts to cut the cost and carve up the flavor.) Delicate, flaky and velvety smooth as they melt in your mouth. So rich you never need to butter them. So good you won't eat just one.

Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and aged cheddar. They're even better with scrambled eggs or make a bacon sandwich on them.

A breakfast pastry with intense cinnamon flavor! Flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla. We tested them everyday for a couple weeks and the staff would eat the whole batch in minutes. We think you'll love them too.

Frank and Amy, Bakehouse managing partners, tried this pastry creation ten years ago and they are still thinking about it. It's that good! We take a slice of our independently awesome brioche, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.

There's a lot of flavor in these scrumptious little muffins. We hand mix (literally, to keep them tender) some great ingredients: real butter, vanilla, buttermilk, fresh eggs, wild blueberries, real orange oil, toasted sunflower seeds and more. Try them all- Sugar Crisp, Blueberry Cornmeal, Cranberry Orange, and Maple Bran with dried cranberries.

These babies have taken the world of breakfast pastries by storm! This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.

We take our own strudel dough and carefully hand stretch it over an 8-foot table until it's thin enough to see through. Then it's folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh tasty fillings, baked until golden brown and dusted with powdered sugar.
This month's flavors: sour cherry or poppy seed cream cheese.

Try our savory strudels too! cabbage and goose fat, potato and bacon or veggie.

In honor of our president we improved and renamed our 'bama buns- we now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans.

Available only at the Bakehouse on Saturdays and Sundays.