The pastries
Some classics, some new classics. Everything baked here, every morning. This is a glimpse — the case holds more.
Pan dulce
Slow-fermented brioche with a scored shell. The Santa Canela Concha comes filled with burnt vanilla chantilly.
Fried
Ridged, still warm, rolled in cinnamon sugar. Best eaten standing up.
Viennoiserie
Laminated and caramelized, finished with cajeta. French technique, familiar flavors.
Fried
Brioche dough, filled to order, glazed thin so you can still taste the pastry.
Savory
Chile and cheese, potato and egg, things that hold up on a drive to work.
Savory
Baked each morning, pressed to order, cut on the diagonal.
Drinks
Piloncillo and canela, brewed all day, poured hot.
Drinks
Earl grey and vanilla, over ice. Our version of a London Fog.
Drinks
Espresso drinks built around Mexican flavors. Cajeta latte, canela cortado.
The selection rotates, and this list doesn't chase it. Ask at the counter what's out today.
