Bakery Pastry

This is one of our versions of the much-loved baguette — here we've made it from whole wheat. Sweet and nutty with a satisfying denseness and a chewy, yet crisp crust. Just bake briefly, and this narrow loaf will emerge from your oven warm and fragrant,...

Rolled in a hearty mixture of whole grains (including flaxseeds, sunflower seeds, and rolled oats), they're a bit more savory than your average croissant—we love using these for brunch or lunch sandwiches (try them with turkey, green apple, and brie).

Not too sweet, not over spiced and never soggy. Four & Twenty Blackbirds' most popular pie! A blend of seasonal New York State Apples thinly sliced and layered with a hint of spice and our homemade sea salt caramel that bake to perfection in our buttery,...

Four & Twenty Blackbirds' take on the classic Southern style of "chess" pie — simple and delicious. A rich and sweet lemon and egg custard with hints of vanilla. (from Four & Twenty Blackbirds)

Tender, flaky, and so light they'll melt in your mouth. These buttery beauties are heaven just out of the oven. Or slice and fill with chicken salad for a delicious lunch. Perfect with sweet butter and jam with your morning cafe au lait.

Serve with a dollop of lightly sweetened whipped cream or creme fraiche to perfectly complement the tartness of the cherries. Big, plump, juicy cherries are tossed with a touch of sugar and baked in a perfectly flaky piecrust until they are soft and suspended...

Created by Michelin trained chefs who want everyone to delight in restaurant quality desserts, this is a handmade zesty lemon cake with a molten compote center made from fresh raspberries.

Fluffy and moist with just a touch of sweetness. If butter could dream, it would envision these rolls. Just bake briefly, and they'll emerge warm from your oven with a deep golden exterior and a soft, dense interior that's especially handy for sopping...

This is smooth-textured, dense, buttery cornbread. Made from yellow corn, it is moist but not sticky and just slightly sweet. It will arrive in an oven-ready pan, already nicely browned — just thaw and bake until heated through.

To make ours, we take crusty demi-baguettes, split them down the middle and slather with our fresh, parsley-laced garlic parmesan butter. No hearty pasta meal is complete without a basket of hot, toasty garlic bread.

Gluten free, and made without the need of any preservatives or colorings this is a delicious, sophisticated chocolate Pot. Created by Michelin trained chefs who wanted everyone to delight in restaurant quality desserts, these ready-to-eat, smooth, luxurious...

Stone milling is the oldest, slowest, and best method of grinding whole grains. We slowly grind our whole grains using a small, natural, pink granite stone mill that never overheats the flour.

These sandwich rolls are at once incredibly flavorful and exceedingly light. The interior is filled with big pockets of air, and has a silky, stretchy texture; the exterior is dusted with flour and tastes of olive oil.

Free of any preservatives or colorings, this is an expertly made Little Pot of deliciousness! (from Pots & Co.) Created by Michelin trained chefs who wanted everyone to delight in restaurant quality desserts, these ready-to-eat Little Pots of Malted Milk...

When cooked, the apples will become sensationally soft and tender — bathed in their own caramelized sugar and added cinnamon spices. This irresistible apple pie from Achatz is erupting with mounds of sliced tart apples packed into a ready-to-bake raw...

(from Pots & Co.) A handmade apple and ginger cake with a lightly spiced toffee center.

Stone milling is the oldest, slowest, and best method of grinding whole grains. We slowly grind our whole grains using a small, natural, pink granite stone mill that never overheats the flour.

Then the best part — a cool vanilla custard that's firmer than pudding and silky smooth. First comes a delicate layer of caramel-flavored sauce. This dessert is called "creme renversee" in France because it's baked in a caramel-coated mold; when inverted,...

Gluten free, and made without the need of any preservatives or colorings these Little Pots are a smooth and delicious chocolate treat. Created by Michelin trained chefs who wanted everyone to delight in restaurant quality desserts, these ready-to-eat...

Complemented with a golden shortbread crust, this tart is the perfect close to your next dinner gathering. Our tart's vanilla pastry cream center overflows with juicy blueberries covered in a sticky-sweet apricot glaze.

Topped with butter cream piping, this tart treat would be lovely garnished with thin slices of lime. Light and smooth, with the delicious tang of fresh limes, our creamy filling practically floats on top of a flaky pastry shell.

Not quite a croissant, almost a turnover... These 'open-face' savory pastries are delicate, delicious and perfect for your next brunch. You can also try them for a light luncheon with a mixed green salad.

Serve this timeless American classic as is, or top with a nice scoop of vanilla ice cream. It's always a good time to have a slice of apple pie! Mounds of sliced tart apples are baked in a buttery, flaky piecrust until soft and swimming in their own caramelized...

The kids will devour these in seconds, so grab one before they're all gone. Simply warm them up in the oven to allow the sugar cubes to melt and then serve up the sweetest breakfast or brunch in your kitchen's history.

This is pecan pie on a whole new level. Lightly toasted, buttery pecans sourced from Texas, blended with a classic pecan pie style custard, atop a decadent layer of dark chocolate ganache.

Our bakers artfully fold squares of flaky, buttery croissant dough over smoky bacon and fluffy eggs. Not quite a croissant, almost a turnover, these "open-face" savory pastries are delicate, delicious and perfect for your next brunch.

Savor them fresh out of the bag. Our crepes are baked and individualy wrapped so you can enjoy them anywhere, anytime. They are crafted with care — made with pure butter, cage-free eggs, and high quality, non-GMO ingredients.