East Austin, Austin · shop
A weekend-only bakery built around constant experimentation, where the menu shifts weekly through pastries like guayaba-coco croissants made with sourdough starter or mesquite pecan polvorones baked from Texas-grown flour. The conchas (rich with organic butter and pasture-raised eggs) are one of the few dependable fixtures, and regulars tend to organize their weekends around getting there before things sell out.
Rotating weekly cakes built from fresh local ingredients — the pink one has a cult following.
Hand-formed pastry with seasonal fillings, organic butter, and TX pasture-raised eggs.
Pillowy Mexican sweet bread with crisp sugar crust, made from organic flour and unrefined sugar.
Sourdough donut filled with organic rhubarb jam, topped with pistachio glaze.
Sourdough croissant rolled with Mexican guava marmalade and coconut glaze.
Organic butter and pasture-raised egg sweet bread with a flavored cookie shell.