September Specials

Bread of the Month

Farm Loaf

Imagine sitting around a French farmhouse table waiting for dinner to be served—this would be the bread they'd bring out. It has a thick crust and a soft, white, chewy interior with the flavor of toasted wheat. This bread is created from nothing but organic flour, water, sea salt, our natural starter, and time. It's perfect for every meal and every taste. We like it best when it's baked to a nice dark crust. A special price this month. Now $4.75!
Cake of the Month

Dobos Torta

Pronounced [doh-bosh], this traditional Hungarian coffeehouse torte was created in 1887 by well-known chef and confectioner József C. Dobos (1847–1924). Five thin layers of vanilla sponge cake and dark chocolate espresso buttercream, all topped with pieces of crispy dark caramel. Taste one of Hungary's most famous tortas! A special price this month. 20% off whole cakes and slices.
September Specials

Back from Vacation!

Rigó Jancsi, Chocolate Rum Torta
A traditional Hungarian coffeehouse torte named after Rigó Jancsi [ree-go yan-CHEE] (1858-1927), a famous Hungarian violinist who seduced and married Clara Ward, Princesse de Caraman-Chimay. It’s two light layers of chocolate sponge cake filled with chocolate rum whipped cream and iced with apricot glaze and dark chocolate ganache.

Halvah Swirl Cheesecake
We start by swirling together our Zingerman’s Classic and chocolate cheesecake fillings. Just when things couldn’t get any better, we throw in a touch of tahini and finish it off with delicious chunks of Hebel & Co Halvah from Los Angeles. Once this flavor-packed filling is ready we bake it off in a rich black magic brownie crust. This cheesecake is the new definition of indulgence!

Esterhazy Torta
Our version of this famous torta is made up of layers of toasted walnut cake filled with a magnificent toasted walnut vanilla butter cream, decorated with poured fondant in a distinctive design used specifically for Esterhazy cakes.

Date Rugelach
A marriage of Ashkenazi and Sephardic Jewish flavors. Our ultra flaky rugelach pastry is made with cream cheese, butter, and organic flour. This time around we’re filling it with a luscious puree of dates with a pinch of fresh ground cardamom from the Spice Trekkers and a touch of espresso. They’re at the ready to add something sultry to your afternoon espresso.

Sesame Almond Rugelach
This rendition is filled with a rich blend of ground almonds and sesame, then topped with a pleasant little crunch of black and white sesame seeds and sliced toasted almonds. This rugelach is on the very light end of our sweet spectrum. Enjoy one with a steamy cup of earl grey tea and savor the flavor.

Jewish New Year Specials 9/1-9/16

Apple Rétes
Our beautiful, flaky, and oh-so-thin layers of strudel dough are wrapped around a bounty of local apples. 

Challah Turbans
Our fresh egg and clover honey bread in the traditional round shape for the new year. Available with or without dark rum-soaked raisins.

More Rockin’ Challah
Traditional Moroccan challah, a beautiful 5-strand braid brushed with honey and topped with poppy, sesame, and anise seeds.

Bumble Honey Cake—wheat-free (not gluten-free)
A dense spice cake made with rye flour & buckwheat honey, brewed tea, almonds, and golden raisins.

We start with a rich buttery brioche dough, paint it with dark chocolate, sprinkle it with chocolate crumble and orange syrup-soaked raisins. Available Wednesdays, Fridays, and Sundays

Special Bakes

peppered bacon farm 9/17 & 9/18
Everything is better with bacon right? Check out Nueske’s applewood smoked bacon and black pepper in a crusty loaf of our signature Farm bread. This is our most popular special bake. Makes a mean fried egg sandwich.

green olive paesano 9/24 & 9/25
A chewy round of our cornmeal-crusted Paesano bread with savory Greek green olives. Makes an easy appetizer! Just slice one up and serve with your favorite olive oil.

bialys 10/5
This is our version of the traditional bialy that hails from Bialystok, Poland. They're crispy and chewy rolls with a center of slow-roasted onions and poppy seeds. They look a little like bagels, but they're different. Bagels are boiled before baking and of course, have a hole through the middle. Bialys are not boiled but still hand-shaped and stone hearth-baked and have a delicious impression to hold that savory center. You can certainly eat them the same way you would a bagel though. Enjoy!

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