Pastry favorites
Here’s the scoop on some of the star pastries that you know and love, our core menu available every day.
Pineapple Sourdough Muffins (V)
A light, moist, muffin made with pineapple. Crunchy top, soft and chewy inside. Naturally leavened. The OG Loba Pastry
Emmie (GF)
This oat-based custard resembles a French canelé. Crunchy dark outside, soft and custardy inside.
special allergens; sesame seeds
Cheese Kouign Amann
Laminated pastry filled with smoked gouda and fontina cheeses. Crunchy caramelized lightly dusted with curry sugar. Sweet savory profile.
Oat Bar (DF)
Choose from PB&J or Honey caramelized Pepitas. Another Loba Classic and the original power bar.
special allergens; peanuts, seeds, nuts.
Loba pastries
We change our selection of pastries daily and seasonally always using the best ingredients available.
You can count on milk and cream from Kilgius. Local fruits and veggies from Seedling. Micro greens and flowers from Closed Loop and quality milled grains via Meadowlark, Janies or Bob’s
Buckwheat Scone (GF)
An earthy, sweet scone with a crunchy outside and delicate inside made with local honey and Jane’s Mills Buckwheat. Cranberry, or honey added seasonally
Esquite Biscuit
This Esquite style biscuit has corn, cotija, and smoked paprika. Inspired by roasted Mexican street corn. A staff favorite!
Honey Squiggles
Laminated pastry shaped into a squiggle, topped with local honey and sea salt.
Blondie
A buttery, not too sweet blondie, made with seasonal roots, topped with salted caramel and a little crunch. Currently serving a carrot blondie with a miso caramel, topped with crushed roasted peanuts
Chongie
A cheesecake cookie made with Chongos zamoranos, filled with a cream cheese custard, topped with local fruit from Seedling
Shorty
Our shortbread cookie flavors change often, but always have a delicate crunch and rich buttery flavor. Look out for our “Nutter-Butters” topped with a praline cream!
Brioche Buns
Soft Brioche bun with mascarpone cream like the italian Maritozzo or French tropeziénne. Weekends only.
Focaccia (V)
This Italian style bread is served by the slice. Pairings change weekly and seasonally so please ask if you have any dietary restrictions. Available Sundays only.
Robbie (GF)
This lil’ Bundt shaped baked custard is gluten free, made with Jane’s Mills Buckwheat, and glutenous rice flour, like a softer canelé. Topped with a fruit glaze, and seasonal berries.
Sourdough Muffin (V)
Crunchy crust, soft middle, never overly sweet. Flavors change seasonally! Currently serving Pineapple, Strawberry with coriander streusel, blueberry with lemon streusel.
Curry White Chocolate Scone (V)
Madras spicy curry with a white chocolate glaze. Just a hint of savoriness.
special allergens; coconut milk
Fancy
Our take on a French Financier, made with browned butter similar to a pound cake.
Danishes
Our take on this pastry is a puff pastry base with mascarpone cream on top.
Sweet or Savory, always with a few drops of extra virgin olive oil. Other toppings depend on the season and ingredient availability.
Sesame Bun
A laminated pastry with house made black or white sesame paste, sweet and savory. Black sesame paste is earthy and nutty, white sesame paste is citrusy with a hint of vanilla. Out of season! this pastry will come back on the fall.
Mole Croissants
Our croissants are never plain with house made mole paste between the layers, stuffed with chocolate or cream. Sundays and Mondays only!
Currently serving Green mole with white chocolate
special allergens; pepitas, sesame seeds
by the loaf bread
We make a different style of bread everyday!
Challah
Our braided challah is made traditionally with canola oil and eggs. No butter!
We offer both Classic and Seeded versions. Available Fridays only.
Hybrid bread
Half brioche, half sourdough, with traces mole or sesame paste in a pullman shape perfect for sandwiches.
Coconut Sourdough Milk Bread (V)
A slightly sweet bread with a pillowy soft inside, coconut flakes, and a crunchy crust, perfect for French toast. inspired by Japanese Milk bread.
Ciabatta (V)
Sourdough based, small or large loaves. The perfect summer bread. Available Saturdays only.